Traditional Dutch Vegetable Soup With Veal Meatballs Recipe
A traditional Dutch vegetable soup with meatballs and typical spring vegetables, offering a unique take on groentesoep met balletjes.
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Instructions
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Combine ground veal with cream, tomato paste, nutmeg, salt, and pepper; form into marble-sized balls.
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Wash and prepare the vegetables.
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Bring stock to a boil.
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Add meatballs to the boiling stock and cook for 2 to 3 minutes.
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Remove meatballs from stock with a skimmer and set aside.
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Add prepared vegetables to the stock and cook for 10 minutes or until tender.
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Return cooked meatballs to the soup.
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Crumble vermicelli into the soup and cook for 1 minute.
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Season with salt and pepper, then serve with buttered whole wheat bread or cheese straws.