Meatballs (or balletjes in dutch) feature in many traditional dutch vegetable soup recipes. The meatballs can be made of any type of ground meat, but veal is very typical. The base of the soup is usually a light broth made with seasonal vegetables. This groentesoep met balletjes can be tweaked to suit every season. For this spring version, we've used rose veal and-stock as well as young turnips, asparagus, and leeks. A summer take could include chicken meatballs and-stock with peas, fava beans, and fennel, while a winter version might feature beef meatballs, kale, carrots, and celeriac. Use whatever vegetables you fancy: what matters most is that you use a variety of colors, flavors, and textures.
