Dutch Meatball Soup

Author: Canadian Living

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

  • Portion size 8 servings

Ingredients

  • 3 cans beef stock
  • 10 cups water
  • 3 leek chopped
  • 1 1/2 cup chopped celery (about 3)
  • 1 1/2 cup chopped carrot (about 3)
  • 1 lb lean ground beef
  • 1/2 cup dry bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch nutmeg
  • 1 cup fine egg noodles
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce

Method

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.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 1107 mg
  • Protein 16 g
  • Calories 212.0
  • Total fat 10 g
  • Cholesterol 36 mg
  • Saturated fat 4 g
  • Total carbohydrate 15 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dutch Meatball Soup