A light and fragrant soup generously filled with vegetables, vermicelli and meatballs.
by Ena Scheerstra
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.
- 2 onions
- 2 carrots
- 3 stalks celery
- 3 cloves of garlic (optional)
- 3 bay leaves
- 2 tsp pepper corns
- 4 sprigs parsley
- 1 sprig thyme
- ½ tsp salt
- handful vermicelli
- 200 g vegetables, sliced
- 2 tbsp finely chopped herbs (I like a mixture of parsley, chives, leaf celery and chervil)
- optional: bread
- 300 g mince (I use a mixture of beef and pork)
- 2 tbsp dried breadcrumbs
- salt and pepper
- ¼ tsp worcestershiresauce
- ¼ tsp marjoram
- Clean the vegetables for the broth, cut into large chunks.
- Place in a large cooking pot, add the other broth ingredients, and pour over 1 liter cold water.
- Bring slowly to the boil and simmer for 1 hour.
- Sieve the broth (you can store this in the fridge for 2-3 days).
- Make the meatballs by mixing all the ingredients and rolling small balls.
- Bring the broth to a simmer, add the meatballs, vegetables and vermicelli. Stir once, very carefully, to prevent breaking the meatballs.
- Cook with the lid partly on the pan until the meatballs start floating (this means they are cooked).
- Add the green herbs and season to taste with salt.
- Serve immediately, on its own or with some bread.
Ena Scheerstra has a lifelong love for food and cooking, starting to collect cookbooks at age 10. She spends most of her free time on cooking and everything food related. She is a strong believer of honest food, produced sustainable and sourced locally, and cultures her own vegetables on her balcony and in her small allotment. Her blog is very internationally orientated, reflecting the variety of food she cooks, but on Honest Cooking she is focusing on showing the world the wonders of Dutch food.