Dutch Vegetable Soup with Meatballs
Soup

Dutch Vegetable Soup with Meatballs

35 min Easy With meat or fish 308 kcal 20.8 g protein

This is the soup everyone grew up with and it comes down to the stock. Making your own from a soup bone is an afternoon's work, but a good beef stock gets you a long way. Roll the balls small, cook them loose in the soup and skim off the foam.

Ingredients

4 servings

Nutrition per serving

308
kcal
20.8g
protein
25g
carbohydrate
14.1g
fat

High protein27% of the energy from protein

Method

  1. Step 1: Roll the mince into small balls the size of a marble.
    1

    Roll the mince into small balls the size of a marble.

  2. Step 2: Cut the carrot, leek and celery into small pieces.
    2

    Cut the carrot, leek and celery into small pieces.

  3. Step 3: Bring the stock to the boil, add the vegetables and cook for 10 minutes.
    3

    Bring the stock to the boil, add the vegetables and cook for 10 minutes.

  4. Step 4: Let the meatballs cook along for 8 minutes and add the vermicelli.
    4

    Let the meatballs cook along for 8 minutes and add the vermicelli.

  5. Step 5: Season with salt and pepper and finish with fresh parsley.
    5

    Season with salt and pepper and finish with fresh parsley.

Tips from RandomRecept
  • Roll the balls with wet hands and the mince will not stick.
  • Add the vermicelli only at the end, otherwise it turns mushy.
  • This soup freezes perfectly, just leave the vermicelli out.

Variations and storing

Swap the vermicelli for alphabet or star pasta, and cook it separately if you want to keep the soup, because in the soup it soaks itself full. Parsley at the end. This soup is better the next day and freezes well without the vermicelli.

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