If you’re looking for a comforting, hearty soup, then this Dutch vegetable soup with meatballs is just what you need. It’s a classic, simple soup perfect for chilly days, family dinners, or a cozy meal at home. This soup contains tender meatballs, fresh vegetables, and a rich homemade broth. It’s easy to make, uses basic ingredients, and is always a winner.
Traditional Dutch Meatball Soup
For me, this soup is all about nostalgia. I remember those Sundays at my grandmother’s house. As soon as you walked in, the smell of her homemade soup filled the air. The pot simmered on the stove, filled with fresh vegetables, homemade broth, and tiny, tender meatballs. The kind of soup made your mouth water even before you tasted it.
The pot was on the table by noon, steaming hot and flavorful. We would each get a big bowl, and I started eating the soup and vegetables. I added a spoonful of mustard to the remaining vermicelli and meat, gave it a good stir and enjoyed the perfect bite. Those were special moments; this soup always takes me back to those cozy Sundays.
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📖 Recipe
RECIPE CARD
Ingredients
Broth
- 1 beef shank, preferably with marrow for extra flavor
- 9 cups beef broth, cold
- 1 bay leaf
- 4 black peppercorns
- 2 sprigs fresh thyme
- 2 sprigs flat parsley
- 1 onion, cut in half
- 2 cloves garlic, crushed
- 2 stalks celery, roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 tablespoon apple cider vinegar
Meatballs
- ½ pound ground beef
- ½ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- 1 tablespoon breadcrumbs
- 1 egg, size S
- ⅛ teaspoon salt
Soup
- 1 pound soup vegetables, finely chopped: carrot, leek, celery, and cauliflower
- ⅓ cup vermicelli
- salt and pepper, to taste
Garnish
- Fresh Parsley, finely chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Make the broth
- Place the beef shank in a large soup pot and add the broth.1 beef shank, 9 cups beef broth
- Add the bay leaf, peppercorns, mustard seeds, thyme, parsley, onion, garlic, celery, and apple cider vinegar.1 bay leaf, 4 black peppercorns, 2 sprigs fresh thyme, 2 sprigs flat parsley, 1 onion, 2 cloves garlic, 2 stalks celery, 1 carrot, 1 tablespoon apple cider vinegar
- Bring the pot to a boil over medium heat.
- Once it starts to boil, skim off any foam from the surface to keep the broth clear.
- Reduce the heat, cover the pot, and let the broth simmer gently for 2 hours.
Make the meatballs
- In a bowl, mix the ground beef, nutmeg, pepper, breadcrumbs, egg, and salt.½ pound ground beef, ½ teaspoon ground nutmeg, ¼ teaspoon black pepper, 1 tablespoon breadcrumbs, 1 egg, ⅛ teaspoon salt
- Shape the meat into balls, about the size of a marble (around ½ inch / 1 ½ cm).
- Place the meatballs in the fridge while the broth is cooking. This helps them stay firm.
Finish the soup
- After two hours, remove the beef shank and strain the broth to remove the vegetables and herbs. This makes the broth clear.
- Remove the meat from the shank, cut it into small pieces, and add it back to the broth.
- Add the soup vegetables, meatballs, and vermicelli.1 pound soup vegetables, ⅓ cup vermicelli
- Let the soup simmer for 15 more minutes, or until the meatballs are cooked, and the vermicelli is soft.
- Add salt and pepper to taste.salt and pepper
Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley.Fresh Parsley
Notes
- Refrigerator: This soup will keep for 3–4 days in the fridge. Make sure to reheat it thoroughly before serving.
- Freezer: This soup freezes well. Let it cool completely before storing it in airtight containers. It will keep fo to 3 months in the freezer.
Nutrition
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