Best Dutch Meatball Soup Shortcut Version Recipes

DUTCH VEGETABLE SOUP WITH MEATBALLS

Dutch Vegetable Soup with Meatballs image

Dutch Vegetable Soup with Meatballs or groentesoep met balletjes is a healthy, simple soup with vegetables, vermicelli pasta, small beef meatballs, and fresh herbs. One-pot and ready in 30 minutes!

Provided by Marie

Time 30m

Number Of Ingredients 13

Ingredients

½ lb. lean ground beef
¼ cup fresh parsley, chopped
1 tbsp plain breadcrumbs
1 tbsp onion salt
1 tbsp Worcestershire sauce
1/2 tsp black pepper
4 1/2 cups vegetable broth (I used low sodium)
2 medium carrots, sliced
2 celery sticks, sliced
4 ounces vermicelli pasta, broken into small pieces
3-4 tbsp fresh parsley, chopped
3-4 tbsp fresh chives, chopped
Salt and pepper, to taste

Steps:

In a medium bowl, thoroughly combine meatball ingredients, then form small meatballs (about 1 tablespoon each). Set aside.
In a medium pot over high heat, bring the vegetable broth to a boil. Add the carrots, celery, vermicelli, and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
Remove from heat and top with parsley and chives. Taste for salt and pepper. Serve immediately.

Nutrition Facts : Calories 222 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2311 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

EASY DUTCH OVEN MINESTRONE SOUP

Easy Dutch Oven Minestrone Soup image

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

Ingredients

2 cans (14-1/2 ounces each) beef broth
1 jar (24 ounces) marinara sauce
3 cups frozen mixed vegetables, thawed
1 can (15-1/2 ounces) navy beans, rinsed and drained
24 frozen fully cooked Italian meatballs, thawed
5 ounces frozen chopped spinach, thawed and squeezed dry (about ½ cup)
1 package (9 ounces) refrigerated cheese tortellini
Shredded Parmesan cheese

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

Dutch Soup with Tiny Meatballs image

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

Ingredients

FOR THE MEATBALLS
1/2 lb lean ground beef
1/4 c parsley, chopped
1 Tbsp breadcrumbs
1 Tbsp onion salt
1 Tbsp worcestershire sauce
1/2 tsp black pepper
FOR THE SOUP
4 1/2 c vegetable or chicken broth
2 medium carrots, sliced
2 stalk(s) celery, sliced
4 oz vermicelli, broken into small pieces (fideo)
2 Tbsp parsley, chopped
2 Tbsp chives, chopped
salt and pepper to taste

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.