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Groentesoep – Dutch Vegetable Soup with Meatballs

Groentesoep - Dutch Vegetable Soup with Meatballs Groentesoep - Dutch Vegetable Soup with Meatballs

Groentesoep met balletjes is a light and fragrant Duch soup generously filled with vegetables, vermicelli and meatballs.

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.

Groentesoep - Dutch Vegetable Soup with Meatballs

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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.

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Groentesoep - Dutch Vegetable Soup with Meatballs

Groentesoep – Dutch Vegetable Soup with Meatballs


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 10 reviews

  • Author: Ena Scheerstra
  • Total Time: 1 hour 55 mins
  • Yield: 4 1x

Description

A light and fragrant Dutch soup generously filled with vegetables, vermicelli and meatballs.


Ingredients

Units Scale

For the Broth:

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 (1 liter) cold water

For the Soup:

1/2 cup (25g) vermicelli noodles

1 cup (200g) 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, to taste

Optional: bread, for serving

For the Meatballs:

10 oz (300g) ground meat (beef and pork mixture recommended)

2 tbsp dried breadcrumbs

Salt and pepper, to taste

1/4 tsp Worcestershire sauce

1/4 tsp dried marjoram


Instructions

1. Prepare the Broth

  • Clean and Chop Vegetables: Wash the onions, carrots, and celery. Cut them into large chunks.
  • 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.

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.

  • Prep Time: 25 mins
  • Cook Time: 1 hour 30 mins
  • Category: Main
  • Method: Stove Top
  • Cuisine: Dutch

Nutrition

  • Serving Size: 1 bowl
  • Calories: 180
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 30mg
View Comments (23) View Comments (23)
  1. Ena –
    I discovered your blog while searching for a recipe for sugar bread. (And I am going to make your recipe sometime this summer when it’s cool and rainy and having the oven on will be welcome.) My grandparents immigrated the year before my father was born. They were from Beerta which, I believe, is very close to your hometown of Groningen. While I was visiting in the Netherlands I had the most delicious Speculaas. Here in the states you can sometimes run across the little windmill cookies that have a similar taste. But these were different. They were large (about the size of a salad plate), thick (about 1/4 inch) and crispy and crunchy. They were delightful. Is there any chance you’ll be posting a recipe for Speculaas? I’m looking forward to reading the rest of your blog and starting to try some recipes. Thanks for sharing!
    Judy DeBoer
    Minneapolis, MN, USA

  2. Thanks a lot!
    Beerta is indeed quite close to Groningen, although I’ve never actually been there.
    I will definitely post a recipe for speculaas, because it is famous (and delicious!) Dutch food. Because it is more appropriate for the colder months, this will probably be somewhere in autumn/winter.
    The thick speculaas is called a “speculaasbrok”, literally a speculaas chunk, made with the same dough but rolled less thin and kept larger. You also have speculaas puppets, these are the same thickness as the chunks, but in the form of a puppet. Generally these are only available with Sinterklaas…

  3. My daughter pointed me in your direction. We lived in Limburg for 8 years. I cook some Dutch food for my husband. It keeps him from getting really home sick. This recipe for soup looks so good and we miss the soup from there. Thanks and I’ll try all the recipes you post

  4. Thank you for posting these recipes. this will the first year that Mom passed away. she always made meatball soup for our boxing day get together, now I am taking the tradition over. So I am glad that I found your recipe






  5. My dad is from Groningen and my mom is from Friesland. I was born in Canada to Dutch families on both sides. I make a blend of both sides for my own recipe which is almost exactly the same as this. Thanks for sharing dear. I do add nutmeg to the meat mixture, but I make the meatballs about 1cm. Every bite you are guaranteed meat balls haha. If you can find GEHAKT KRUIDEN, thats all you need in your met balltjes. A requirement is fresh bread with Cumin Gouda on the side :) Proost






  6. Is this similar to the Honig Groentesoep? My mother often made it for Sunday lunch. I made some from the package yesterday and it tastes like home. :) My mother is from Friesland, my father from Groningen. They met and married in Canada.

  7. A favourite of my husband born in Leiden in 1944. I use ground turkey to make the meatballs. A melon ball scoop makes the job a little quicker. He likes the tiny baby shells rather than vermicelli! Frozen chopped kale makes a nice colourful addition.






  8. My Dutch born mother use to make this for our family when I was young. It was one of my favourite Dutch dishes. Seeing your recipe has brought back many fond memories I can still taste mums soup. I’ll have to try can make it. I hope I do your recipe and my mums memory justice .
    Kind regards From Aussie Dutch girl.






  9. Hi Ena

    I remember Oma cooking this in the 60’s in Nijmegen

    I thought the basis was a chicken broth with noodles but that was years ago

    I am going to give this a go as I remember the lovely aroma rather than the taste

    Regards

    Dennis van Eldik

  10. I just made this soup, but I also added chicken (leftover from the store bought already prepared savory chicken,) celery and vermicelli to the boxed
    julienne soup. It became a full meal.






  11. Tip: bake the balls in a dry pan first then add to them to the water. This gives a bit more texturenand flavour to the meat I think.

  12. The vegetables soup looks very tasty. I will make it and let you know. You are right that often we had a cup of soup before dinner. ( een bord Met soep!)

    Marina

  13. ik maak geregeld gehakt balletjes soep in Canada sinds 1955! Ben nu 86 jaar en ik maak nog steeds soep met gehak balletjes !

  14. 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.

    1. 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.

  15. This is so comforting, really wholesome and absolutely lovely. Making this on a regular rotation during the colder monghts.






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