Dutch Meatball Soup (Shortcut Version) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe is modelled after the authentic Dutch meatball soup my Oma used to make. She would start by making her own broth using a soup bone. It continues to be a tradition in our family to serve this soup at every holiday and family get together. Ingredients:
2 lbs ground beef |
2 eggs |
1/2 cup breadcrumbs (or crushed crackers) |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (900 ml) carton low sodium beef broth |
11 cups water |
2 beef bouillon cubes |
2 (71 g) packages knorr vegetable soup mix |
1 small head cauliflower, chopped small |
2 cups carrots, chopped |
2 large leeks, chopped |
1 1/2 cups celery, chopped with leaves |
6 handfuls vermicelli (approx. 1 inch long) |
Directions:
1. Mix first 6 ingredients in small bowl. Roll into 1 inch balls. Brown in skillet and set aside.
2. In a large stock pot, bring water and broth to a boil. Add boullion cubes and soup mix. Stir to dissolve.
3. Add cauliflower, carrots, celery, leeks and meatballs.
4. Simmer 20 minute.
5. Add noodles. Simmer 10 minute more.
6. Serve with Dutch Maggi and Dutch rusks.
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