This Dutch Meatball Soup is one of my favorite soup recipes to make in the spring and summer months. It’s light enough for warmer days but still hearty and full of flavor. I love how in my Dutch Meatball Soup the tiny meatballs, fresh vegetables, and simple broth come together into something so comforting without feeling too heavy. Whether we’re having a breezy lunch on the porch or a simple family dinner, this Dutch Meatball Soup always feels just right. It’s a wonderful way to enjoy a bowlful of comfort, even when the weather’s sunny and warm. Looking for more soup ideas? Try this flavorful tomato soup in Dutch Oven or French onion soup.
Ingredients for Dutch Meatball Soup
You only need a handful of simple, wholesome ingredients to bring this fresh and cozy Dutch Meatball Soup together:
- Ground beef
- Egg
- Breadcrumbs
- Salt
- Black pepper
- Ground nutmeg
- Fresh parsley
- Olive oil
- Yellow onion
- Carrots
- Celery stalks
- Leek
- Beef broth or chicken broth
- Vermicelli noodles (or thin pasta)
- Frozen peas
- Fresh parsley, for garnish
Instructions for Dutch Meatball Soup
- In a large bowl, combine the ground beef, egg, breadcrumbs, salt, black pepper, nutmeg, and chopped fresh parsley. Mix gently until just combined. Form the mixture into small, bite-sized meatballs and set aside.
- Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, celery, and leek. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
- Pour in the broth and bring the soup to a gentle boil.
- Carefully drop the meatballs into the boiling broth. Reduce the heat to a simmer and cook uncovered for about 15 minutes, or until the meatballs are cooked through.
- Add the vermicelli noodles to the soup. Cook according to package instructions, usually about 5–7 minutes, until the noodles are tender.
- Stir in the frozen peas and cook for an additional 2–3 minutes, just until heated through.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Tips & Substitutions
- Make small meatballs:
Keep the meatballs small and bite-sized so they cook quickly and are easy to scoop up with a spoon. - Mix up the vegetables:
Feel free to add diced green beans, corn, or even spinach for a little extra color and flavor. - Broth options:
You can use either beef broth or chicken broth depending on what you have on hand. Both taste delicious! - Use ground turkey:
For a lighter version, ground turkey works great instead of ground beef. - Noodle swap:
If you don’t have vermicelli, any small pasta like orzo, ditalini, or thin spaghetti broken into small pieces will work.
Storage & Reheating
- Storing:
Let the Dutch Meatball Soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. - Freezing:
This Dutch Meatball Soup freezes very well! Let it cool completely, then place the soup in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. For the best texture, you might want to add fresh noodles when reheating, as pasta can get a little soft after freezing. - Reheating:
To reheat, warm the Dutch Meatball Soup gently on the stovetop over medium heat until hot. If needed, add a splash of broth or water to loosen it up. For quick individual servings, microwave until heated through.
Dutch Meatball Soup
Ingredients
For the meatballs:
- 1 pound ground beef
- 1 egg
- ½ cup breadcrumbs
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 1 tablespoon chopped fresh parsley
For the soup:
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 2 carrots diced
- 2 celery stalks diced
- 1 leek thinly sliced
- 8 cups beef broth or chicken broth
- ½ cup vermicelli noodles or thin pasta
- ½ cup frozen peas
- Fresh parsley for garnish
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the ground beef, egg, breadcrumbs, salt, pepper, nutmeg, and chopped parsley. Mix gently until just combined. Form into small, bite-sized meatballs and set aside.
- In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and leek. Cook for 5–7 minutes until the vegetables are softened.
- Pour in the broth and bring the soup to a gentle boil.
- Carefully drop the meatballs into the boiling broth. Reduce the heat to a simmer and cook uncovered for 15 minutes, or until the meatballs are cooked through.
- Add the vermicelli noodles to the soup. Cook according to package instructions, usually about 5–7 minutes.
- Stir in the frozen peas and cook for 2–3 minutes until heated through. Season the soup with additional salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
