Go Back
Print Recipe Pin Recipe

Dutch Meatball Soup

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

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.