Vegetable soup (‘groentesoep’) is a clear soup, based on a vegetable or beef stock, filled with several vegetables, and sometimes vermicelli and meatballs (‘met balletjes’). In the past, a small bowl of soup was often served as an entree at dinner time, nowadays it is also served as a complete meal together with bread, or at lunch. It is a deliciously fragrant soup that is also perfect as a house remedy during the colder months.
How to Make Groentesoep met Balletjes – Dutch Vegetable Soup with Meatballs
1. Prepare the Broth
- Clean and Chop Vegetables: Wash the onions, carrots, and celery. Cut them into large chunks, slices or whatever shape you like.
- Combine Ingredients: In a large cooking pot, add the chopped vegetables, bay leaves, peppercorns, parsley, thyme, salt, and garlic (if using). Pour in 4 cups of cold water.
- Simmer the Broth: Bring the water slowly to a boil over medium heat, then reduce to a simmer. Let the broth simmer gently for 1 hour to extract maximum flavor.
- Strain the Broth: After an hour, strain the broth into a clean pot or container, discarding the solids. The broth can be refrigerated for up to 2-3 days if you’re preparing it in advance.
2. Prepare the Meatballs
- Mix the Meatball Ingredients: In a medium bowl, combine the ground meat, breadcrumbs, salt, pepper, Worcestershire sauce, and marjoram. Mix until well combined.
- Form the Meatballs: Roll the mixture into small, bite-sized meatballs, about 1/2 inch in diameter. Set aside.
3. Assemble the Soup
- Simmer the Broth: Return the strained broth to the pot and bring it to a gentle simmer over medium heat.
- Add Meatballs, Vegetables, and Vermicelli: Carefully add the meatballs to the simmering broth. Add the sliced mixed vegetables and vermicelli noodles, stirring gently to prevent the meatballs from breaking.
- Cook Until Meatballs Are Done: Place the lid partially over the pot and cook until the meatballs start floating to the top, which means they’re fully cooked (about 8-10 minutes).
- Add Fresh Herbs and Season: Stir in the finely chopped fresh herbs and adjust seasoning with salt to taste.
4. Serve
- Ladle the hot soup into bowls and serve immediately. For a more traditional touch, serve with a side of crusty bread.
RECIPE NOTES
- Broth Storage: The broth can be made ahead and stored in the refrigerator for up to 3 days.
- Meatball Tips: Keep the meatballs small and handle them gently to avoid breaking.
- Herbs: Fresh herbs add a bright flavor. If using dried herbs, reduce the amount by half.
- Soup Additions: This recipe is flexible; feel free to add extra vegetables like green beans or peas.
Groentesoep – Dutch Vegetable Soup with Meatballs
- Total Time: 90 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty Dutch vegetable soup, brimming with fresh veggies and tender meatballs. A comforting classic, perfect for a chilly evening.
Ingredients
- 2 medium onions, cut into large chunks
- 2 medium carrots, cut into large chunks
- 3 celery stalks, cut into large chunks
- 3 cloves garlic, optional
- 3 bay leaves
- 2 tsp whole peppercorns
- 4 sprigs fresh parsley
- 1 sprig fresh thyme
- 1/2 tsp salt
- 4 cups (1000 ml) cold water
- 1/2 cup (50 g) vermicelli noodles
- 1 cup (200 g) mixed vegetables, thinly sliced (such as leeks, carrots, celery, or green beans)
- 2 tbsp fresh herbs, finely chopped (e.g., parsley, chives, leaf celery, chervil)
- Salt
- Optional: bread, for serving
- 10 oz (300 g) ground meat (beef and pork mixture recommended)
- 2 tbsp dried breadcrumbs
- Salt and pepper
- 1/4 tsp Worcestershire sauce
- 1/4 tsp dried marjoram
Instructions
- Prepare the Broth
- Wash the onions, carrots, and celery. Cut them into large chunks.
- In a large cooking pot, add the chopped vegetables, bay leaves, peppercorns, parsley, thyme, salt, and garlic (if using). Pour in 4 cups of cold water.
- Bring the water slowly to a boil over medium heat, then reduce to a simmer. Let the broth simmer gently for 1 hour to extract maximum flavor.
- After an hour, strain the broth into a clean pot or container, discarding the solids.
- Prepare the Meatballs
- In a medium bowl, combine the ground meat, breadcrumbs, salt, pepper, Worcestershire sauce, and marjoram. Mix until well combined.
- Roll the mixture into small, bite-sized meatballs, about 1/2 inch in diameter. Set aside.
- Assemble the Soup
- Return the strained broth to the pot and bring it to a gentle simmer over medium heat.
- Carefully add the meatballs to the simmering broth. Add the sliced mixed vegetables and vermicelli noodles, stirring gently to prevent the meatballs from breaking.
- Place the lid partially over the pot and cook until the meatballs start floating to the top, which means they’re fully cooked (about 8-10 minutes).
- Stir in the finely chopped fresh herbs and adjust seasoning with salt to taste.
- Serve
- Ladle the hot soup into bowls and serve immediately.
Notes
- For richer flavor, brown the ground meat before adding it to the meatball mixture.
- To make this soup vegetarian, omit the meatballs and add 1 cup of cooked lentils or chickpeas for extra protein.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Dutch
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
What type of meat is traditionally used for the meatballs in Dutch groentesoep?
A mixture of ground beef and pork is common for the small meatballs, often seasoned simply with nutmeg, salt, and pepper. They should be rolled small, about the size of a marble, so they cook through quickly in the hot soup.
Which vegetables are typical in groentesoep?
Carrot, celeriac, leek, green beans, and cauliflower are traditional. They are usually cut into small, uniform pieces so they are easy to eat with a spoon and cook evenly in the broth. 
Can I use store-bought beef broth instead of making the stock from scratch?
Store-bought broth works as a shortcut, but a homemade stock made from beef bones gives the soup a deeper, more gelatinous base that store-bought versions typically lack. If using carton broth, opt for a low-sodium variety so you can control the seasoning.
Love Dutch soups.
This is so comforting, really wholesome and absolutely lovely. Making this on a regular rotation during the colder monghts.
This took me back to my childhood for sure, my mom used to serve me something similar to this! Delicious!
This is exactly what I was looking for with the cold weather right now! So perfect!
Great soup actually!
How long does it take to cook the meatballs in the broth? Mine will be small. I want to try this for a dinner I am attending and Dutch is the theme. Wondered if it is ok for the meatballs to sit in the soup while we transport it, or wait to cook the meatballs in the stock once I arrive at the dinner. Suggestions?
With thanks.
The meatballs won’t dry out, so you can safely transport them in the soup. Depending on how large you make the meatballs, they’ll cook in 5-10 minutes. They start floating to the surface as they cook.
Thank you. I look forward to trying it.
Holy moly, this turned out so incredibly well!