Dutch Vegetable Soup With Meatballs Recipe

Cooking Directions

• STEP 1.In a large pot, bring the chicken broth to a boil.
• STEP 2.Meanwhile, in a mixing bowl, combine ground beef, breadcrumbs, egg, onion, garlic, parsley, salt, and pepper. Mix well.
• STEP 3.Shape the mixture into small meatballs and set aside.
• STEP 4.Add the carrots, celery, leek, and potatoes to the boiling broth. Cook for about 10 minutes or until the vegetables are tender.
• STEP 5.Gently drop the meatballs into the soup and cook for an additional 10 minutes or until the meatballs are cooked through.
• STEP 6.Season the soup with thyme, bay leaves, salt, and pepper. Stir well and simmer for another 5 minutes.
• STEP 7.Remove the bay leaves before serving.
• STEP 8.Serve the Dutch Vegetable Soup with Meatballs hot with crusty bread on the side.

Cooking Tips

• For extra flavor, you can brown the meatballs in a separate pan before adding them to the soup.
• Feel free to add other vegetables like peas or green beans to the soup for added variety.
• If you prefer a thicker soup, you can add a tablespoon of flour mixed with water to the broth.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat until warmed through.
• Serve the reheated soup with fresh bread or crackers for a delicious meal.