DUTCH VEGETABLE SOUP WITH MEATBALLS

Dutch Groentesoep met Ballen

Serves 4-6

Dutch vegetable soup with meatballs is a healthy simple soup with vegetables, vermicelli pasta, small beef meatballs. One-pot and ready in half an hour.

INGREDIENTS

FOR THE MEATBALLS:

  • 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

FOR THE SOUP:

  • 4 1/2 cups vegetable broth or chicken broth (I used low sodium)
  • 2 medium carrots, sliced
  • 2 celery sticks or leaks, sliced
  • 4 ounces vermicelli pasta, broken into small pieces
  • 3-4 tbsp fresh parsley, chopped
  • 3-4 tbsp fresh chives, chopped
  • 2 bayleaves
  • Salt and pepper, to taste

DIRECTIONS

  1. In a medium bowl, thoroughly combine meatball ingredients, then form small meatballs (about 1 tablespoon each). Set aside.
  2. In a medium pot over high heat, bring the vegetable or chicken broth to a boil. Add the carrots, celery or leaks, vermicelli, bayleaves 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. Taste for salt and pepper. Serve immediately.

Bon Appetite!