Best Dutch Meatball Soup Shortcut Version Recipes
DUTCH MEATBALL SOUP (SHORTCUT VERSION)
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.
Provided by Jacq3
Categories Clear Soup
Time 1h20m
Yield 1 Large Pot, 16-20 serving(s)
Number Of Ingredients 15
Steps:
- Mix first 6 ingredients in small bowl. Roll into 1 inch balls. Brown in skillet and set aside.
- In a large stock pot, bring water and broth to a boil. Add boullion cubes and soup mix. Stir to dissolve.
- Add cauliflower, carrots, celery, leeks and meatballs.
- Simmer 20 minute.
- Add noodles. Simmer 10 minute more.
- Serve with Dutch Maggi and Dutch rusks.
Nutrition Facts : Calories 194.3, Fat 10, SaturatedFat 3.8, Cholesterol 62.1, Sodium 898.3, Carbohydrate 12.2, Fiber 1.6, Sugar 2.4, Protein 13.6
DUTCH MEATBALL SOUP
This delicious soup is easy to make, even if you're on a budget! The flavor is rich and OH so yummy! I got the recipe from my sister, Lynn, who got it from our Beppe (Freisian for Grandma).
Provided by GinaJohnson
Categories Lunch/Snacks
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 T. oil in the bottom of a Dutch oven or stock pot.
- Add chopped vegetables and salt, pepper. Feel free to throw in whatever vegies you have in the fridge or want to use up!
- Saute until somewhat soft.
- Stir in curry powder and cook for another minute or two.
- Add water. Cover and simmer until vegetables are soft (30-90 minutes). Skim as needed.
- Use a hand-held blender to blend soup smooth, or put through regular blender in portions and return to pan. Add water if it is too thick (the soup should be thicker than broth, but thinner than tomato sauce).
- Stir in tomato sauce or paste, and again bring soup to a boil.
- Mix together ground beef and seasonings.
- Form into small balls (1/2-1") and drop into boiling soup. Simmer 10 minutes or so until meatballs are cooked through.
- Check for taste, add salt and/or pepper if needed.
- Serve with crusty French bread and salad!
Nutrition Facts : Calories 164.9, Fat 8.8, SaturatedFat 3.4, Cholesterol 38.6, Sodium 1081.5, Carbohydrate 9.8, Fiber 3.2, Sugar 5.8, Protein 12.4
EASY DUTCH OVEN MINESTRONE SOUP
This Dutch oven minestrone soup is quick to prepare with shortcut ingredients. Add a salad and a crusty loaf of bread or breadsticks to round out the meal. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, for 5 minutes. Stir in tortellini; cook 7 minutes longer. Serve with Parmesan cheese.
Nutrition Facts : Calories 384 calories, Fat 15g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 1467mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.
DUTCH SOUP WITH TINY MEATBALLS
Tiny meatballs are the trick to making this soup authentically Dutch or Friesan.
Provided by Carolyn Haas
Categories Vegetable Soup
Time 35m
Number Of Ingredients 15
Steps:
- 1. In a medium bowl, thoroughly but lightly mix meatball ingredients, then form small meatballs (about 1 tablespoon or a little less for each). Set aside.
- 2. In a medium pot over high heat, bring the broth to a boil. Add the carrots, celery, pasta and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
- 3. Remove from heat and top with parsley and chives. Add salt and pepper to taste.
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