DUTCH SOUP WITH TINY MEATBALLS

Dutch Soup with Tiny Meatballs image

Provided by Carolyn Haas

Time 35m

Number Of Ingredients 15

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.