Description
Hearty Dutch vegetable soup, brimming with fresh veggies and tender meatballs. A comforting classic, perfect for a chilly evening.
Ingredients
Units
Scale
- 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