dutch soup with tiny meatballs
(4 ratings)
Tiny meatballs are the trick to making this soup authentically Dutch or Friesan.
(4 ratings)
yield
4 -6
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For dutch soup with tiny meatballs
- FOR THE MEATBALLS
-
1/2 lblean ground beef
-
1/4 cparsley, chopped
-
1 Tbspbreadcrumbs
-
1 Tbsponion salt
-
1 Tbspworcestershire sauce
-
1/2 tspblack pepper
- FOR THE SOUP
-
4 1/2 cvegetable or chicken broth
-
2 mdcarrots, sliced
-
2 stalkcelery, sliced
-
4 ozvermicelli, broken into small pieces (fideo)
-
2 Tbspparsley, chopped
-
2 Tbspchives, chopped
-
salt and pepper to taste
How To Make dutch soup with tiny meatballs
-
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.
-
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.
-
3Remove from heat and top with parsley and chives. Add salt and pepper to taste.
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