Dutch Meatball Soup 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
  • Credits : © CanadianLiving.com



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


  • Iron 19.0
  • Folate 15.0
  • Calcium 6.0
  • Vitamin C 7.0
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Dutch Meatball Soup