Name: Dutch Vegetable Soup With Meatballs Recipe
Total time: 115 min
Yield: 4
Cuisine: Italian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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Copper

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

How to make Dutch Vegetable Soup With Meatballs Recipe

Ena Scheerstra

Crawler

Italian

<p>A light and fragrant soup generously filled with vegetables, vermicelli and meatballs.</p>

Onions

Carrots

Stalks Celery

Cloves of garlic

Bay leaves

Pepper corns

Parsley

Thyme

Salt

Handful vermicelli

Vegetables, sliced

Finely chopped herbs

Optional: bread

Mince

Dried breadcrumbs

Salt and pepper

Worcestershiresauce

Clean the vegetables for the broth, cut into large chunks. 

step 1

Place in a large cooking pot, add the other broth ingredients, and pour over 1 liter cold water. 

step 2

Bring slowly to the boil and simmer for 1 hour. 

step 3

Sieve the broth (you can store this in the fridge for 2-3 days). 

step 4

Make the meatballs by mixing all the ingredients and rolling small balls. 

step 5

Bring the broth to a simmer, add the meatballs, vegetables and vermicelli. Stir once, very carefully, to prevent breaking the meatballs. 

step 6

Cook with the lid partly on the pan until the meatballs start floating (this means they are cooked). 

step 7

Add the green herbs and season to taste with salt. 

step 8

Serve immediately, on its own or with some bread. 

step 9

Honest Cooking