Dutch Vegetable Soup with Meatballs


For the meatballs:
  • ½ lb. lean ground beef
  • ¼ cup fresh parsley, chopped
  • 1 tbsp plain breadcrumbs
  • 1 tbsp onion salt
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp black pepper
For the soup:
  • 4 1/2 cups vegetable broth (I used low sodium)
  • 2 medium carrots, sliced
  • 2 celery sticks, sliced
  • 4 ounces vermicelli pasta, broken into small pieces
  • 3-4 tbsp fresh parsley, chopped
  • 3-4 tbsp fresh chives, chopped
  • Salt and pepper, to taste


  • in an exceedingly medium bowl, completely mix dish ingredients, then kind tiny meatballs (about one tablespoon each). Set aside.
  • in an exceedingly medium pot over high heat, bring the vegetable broth to a boil. Add the carrots, celery, vermicelli, and meatballs. scale back to a simmer and cook till vegetables square measure fork-tender and meatballs square measure grilled through, concerning 10-12 minutes.
  • take away from heat and prime with parsley and chives. style for salt and pepper. Serve at once.

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