Best Dutch Soup With Tiny Meatballs 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

DUTCH MEATBALL SOUP

Dutch Meatball Soup image

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

Ingredients

1 large onion, chopped
1/2 medium head green cabbage
2 -3 carrots, chopped
2 -3 stalks celery, chopped
1/4 green bell pepper, chopped (optional)
8 cups water
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
1/4 teaspoon curry powder
1 (15 ounce) can tomato sauce or 1 (15 ounce) can tomato paste
1 lb ground beef
1 teaspoon salt (scant)
1/4 teaspoon ground pepper
1 pinch nutmeg

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

DUTCH MEATBALL SOUP (SHORTCUT VERSION)

Dutch Meatball Soup (Shortcut Version) image

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

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)

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 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.