Dutch Soup with Tiny Meatballs

Carolyn Haas


Tiny meatballs are the trick to making this soup authentically Dutch or Friesan.


★★★★★ 3 votes

10 Min
25 Min
Stove Top



  • 1/2 lb
    lean ground beef
  • 1/4 c
    parsley, chopped
  • 1 Tbsp
  • 1 Tbsp
    onion salt
  • 1 Tbsp
    worcestershire sauce
  • 1/2 tsp
    black pepper

  • 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

How to Make Dutch Soup with Tiny Meatballs


  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.

Printable Recipe Card

About Dutch Soup with Tiny Meatballs

Course/Dish: Vegetable Soup
Main Ingredient: Beef
Regional Style: Dutch

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