Dutch Groentesoep met Balletjes (Vegetable Soup with Meatballs)
Discover this traditional Dutch Groentesoep met Balletjes - a comforting vegetable soup with tender meatballs, perfect for any day.
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
Ingredients you need per step are listed below the step in Italic
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
1. Can I make this soup vegetarian? Just skip the meatballs and use vegetable broth. You can add more hearty vegetables like potatoes or beans for extra texture.
2. Storage
- 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
Calories: 206kcal | Carbohydrates: 20g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 1159mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4262IU | Vitamin C: 9mg | Iron: 2mg
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