Dutch Vegetable Soup with Meatballs (Groentesoep met balletjes)
Overview
Groentesoep met balletjes is a clear Dutch vegetable soup with tiny meatballs, and it is one of the most familiar home soups in the Netherlands. A light beef broth is made by simmering soup bones and a piece of beef with onion and bay leaf. Diced carrot, leek, celeriac and cauliflower are cooked in it, and small balls of seasoned minced meat, called soepballetjes, are poached until they float. Thin vermicelli noodles are often added at the end, along with chopped parsley or celery leaf. The soup is light, mild and loved by children, and it is served at birthdays and family gatherings.
History
Soup with little meatballs has been a classic first course in Dutch homes since at least the 19th century, when a weekly pot of broth was made from soup bones. Ready-made soepballetjes and packets of soup vegetables, called soepgroente, are sold in every Dutch supermarket. Many people remember it from their grandmother's kitchen and from birthday parties.
Main ingredients
Beef broth, small meatballs, carrot, leek, celeriac, vermicelli. The soup is built on clear beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Noodle soups · Leek soups · More soups from Netherlands
Recipe
Method
- 12 h
Simmer the bones and beef with the onion and bay leaves in 2.5 l water for 2 hours, then strain.
- 2
Mix the minced meat, egg, breadcrumbs, nutmeg, salt and pepper and roll into small balls.
- 310 min
Add the vegetables to the broth and cook for 10 minutes.
- 48 min
Add the meatballs and vermicelli and simmer for 8 minutes.
- 5
Season and serve with parsley.
- ✓
Serve. About 3 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
