Dutch Meatball Soup
Warm, hearty, and brimming with comforting flavors, Dutch Meatball Soup is the ultimate bowl of coziness. This traditional recipe combines tender, spiced meatballs made from ground beef, breadcrumbs, and a hint of nutmeg, swimming in a rich chicken stock loaded with vibrant carrots, celery, potatoes, and aromatic herbs. Sautéed onions and garlic create a savory base, while a touch of bay leaf infuses the broth with depth and warmth. Ready in just an hour, this easy one-pot soup is perfect for family dinners or meal prep, providing hearty nutrition with minimal effort. Serve it steaming hot, garnished with fresh parsley, and pair with crusty bread for a meal that's as nourishing as it is satisfying. Perfect for chilly days, this Dutch classic will quickly become a comforting staple in your kitchen!
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Recipe Information
Ingredients
- 250 g ground beef
- 1 large egg
- 30 g breadcrumbs
- 0.25 tsp nutmeg
- 1 tsp salt
- 0.5 tsp black pepper
- 15 g butter
- 1 medium onion
- 2 medium carrots
- 2 stalks celery stalks
- 2 cloves garlic cloves
- 2 medium potatoes
- 1.5 L chicken stock
- 15 g parsley
- 1 whole bay leaf
Instructions
In a large mixing bowl, combine ground beef, egg, breadcrumbs, nutmeg, 0.5 tsp salt, and 0.25 tsp black pepper. Mix until well incorporated.
Using your hands, roll the mixture into small meatballs, about 2 cm (0.8 inch) in diameter. Set aside on a plate.
Peel and finely chop the onion. Peel and slice the carrots and potatoes into small cubes. Slice the celery stalks into thin pieces. Mince the garlic cloves.
In a large soup pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes, until fragrant and translucent.
Stir in the carrots, celery, and potatoes. Cook for 5-6 minutes, stirring occasionally, to soften the vegetables slightly.
Pour in the chicken stock and add the bay leaf. Bring the mixture to a boil.
Carefully add the prepared meatballs to the boiling soup. Reduce the heat to a simmer and cook for 20-25 minutes, partially covered, until the meatballs are fully cooked and the vegetables are tender.
Taste the soup and adjust seasoning with the remaining salt and pepper if needed.
Finely chop the parsley and stir it into the soup just before serving.
Remove the bay leaf and serve the soup hot, optionally with crusty bread on the side.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 26.2 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 364 mg | 28% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3820 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
