Hankering for some traditional Dutch meatball soup but not sure how to begin? Pick up one of our Dutch Meatball Soup Kits. They contain all those secret herbs and spices that even the Colonel doesn’t know about. All you have to add is a pound of hamburger, water and maybe some fresh veggies.
OR here is the recipe:
Dutch Meatball Soup
- 1 lb lean ground beef
- 1 package Silvo Gehakt Kruiden with breadcrumbs (Dutch hamburger spices) or 2 tsp Verstegen gehakt kruiden + 2 rusk crushed into crumbs
- 1 Honig Vleeskruidenbuiltje (herb sachet for beef broth)
- 1 package Honig Groente Soep (Dutch Vegetable soup mix)
- 2 litres of boiling water
- 4 large carrots
- 4 celery stems
- 1 small leek stem
- 2 handfuls vermicelli noodles
- (Dried veggies can substitute for fresh veggies but a mix of both is nice)
Mix ground beef, spices and rusk crumbs together. Hang herb sachet in water. (Tie string to stock pot handle for easy removal.) Roll ground beef mixture into small 1/2 inch meatballs and drop into simmering water.
Keep water at a simmer but do not allow it reach a rolling boil. If broth is allowed to boil too vigorously fat will emulsify making it difficult to skim off. When all the meatballs have made continue to let broth simmer as you chop the vegetables. Quarter the larger parts before chopping into 1/4 inch thick pieces. Remove broth from heat and allow fat to raise to the surface. Remove herb sachet. Skim off top layer into a large measuring cup or bowl. Refrigerate. Remove fat when it becomes a solid mass and return the extra broth to pan. Broth will cool faster in a glass or metal container.
Return broth to heat. Add chopped vegetables and bring soup back to a boil. Reduce to a simmer and cook until vegetables are tender. Dissolve soup mix in refrigerated broth or cold water and add to soup. Vermicelli should be added 7-10 minutes before serving depending on cooking time.
Traditionally served with crusty rolls, Gouda cheese and coldcuts.