Tested till perfect Dutch Meatball Soup

Dutch Meatball Soup

Catherine Van Hezewijk, mother of test kitchen home economist Susan, often makes this traditional soup, which is the inspiration for our streamlined version.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 15 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 3 cans (10 oz/284 rnL each) 3cans (10 oz/284 rnL each)beef stock
  • 10 cups 10cupswater
  • 3 3(white and light green parts only) leekleeks, chopped
  • 1-1/2 cups 1-1/2cupschopped celery, (about 3)
  • 1-1/2 cups 1-1/2cupschopped carrotcarrots, (about 3)
  • 1 lb 1lblean ground beef
  • 1/2 cup 1/2cupdry bread crumbs
  • 2 tbsp 2tbspchopped fresh parsley
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchnutmeg
  • 1 cup 1cupfine egg noodles
  • 1 tbsp 1tbspsoy sauce
  • 1 tsp 1tspWorcestershire sauce
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Preparation

In large saucepan or Dutch oven, bring stock and water to simmer. Add leeks, celery and carrots; cook for 30 minutes.

Meanwhile, in bowl, mix together beef, bread crumbs, 2 tsp (10 mL) of the parsley, salt, pepper and nutmeg; form by tablespoonfuls (15 mL) into balls. Add to soup; simmer for 15 minutes or until no longer pink inside. Make-ahead: Let cool for 30 minutes, refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue.

Add noodles; cook for 8 to 10 minutes or until tender but firm. Stir in soy sauce, Worcestershire sauce and remaining parsley.

 

Additional information :

Tip: To wash leeks thoroughly before chopping, slit each from leaftip almost to root end; spread leaves and flush out grit under cold water.

 

Nutritional Information Per serving: about

cal 212 pro 16g total fat 10g sat. fat 4g
carb 15g fibre 2g chol 36mg sodium 1,107mg

% RDI:

calcium 6 iron 19 vlt A 53 vit C 7
folate 15
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