dutch soup with tiny meatballs
Tiny meatballs are the trick to making this soup authentically Dutch or Friesan.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- FOR THE MEATBALLS
- 1/2 pound lean ground beef
- 1/4 cup parsley, chopped
- 1 tablespoon breadcrumbs
- 1 tablespoon onion salt
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon black pepper
- FOR THE SOUP
- 4 1/2 cups vegetable or chicken broth
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 4 ounces vermicelli, broken into small pieces (fideo)
- 2 tablespoons parsley, chopped
- 2 tablespoons chives, chopped
- salt and pepper to taste
How To Make dutch soup with tiny meatballs
-
Step 1In a medium bowl, thoroughly but lightly mix meatball ingredients, then form small meatballs (about 1 tablespoon or a little less for each). Set aside.
-
Step 2In 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.
-
Step 3Remove from heat and top with parsley and chives. Add salt and pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetable Soup
Ingredient:
Beef
Method:
Stove Top
Culture:
Dutch
Keyword:
#Friesan
Keyword:
#Netherlands
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