Need a recipe for Dutch meatball soup. The kind with noodles.?

Answer 1

1 lb lean ground beef
1 egg
1/4 to 1/2 cup bread crumbs
pinch onion powder
salt and pepper to taste
8 cups water
6-8 Hoenig chicken boullion cubes (or 3-4 Knorr chicken boullion cubes)
4 carrots, grated
2 leeks, very thinly sliced
about 1 cup celery leaves
2 cups fine (or extra fine) egg noodles
bottled Maggi Aroma seasoning

1. In a large pot, place water and boullion cubes. Bring to a rolling boil.

2. Combine ground beef, egg, bread crumbs. onion powder, and salt and pepper to taste, going a little easy on the salt as the boullion cubes are rather salty. Mix well, and form into tiny meatballs. Drop the meatballs into the boiling boullion mixture. They will float to the top once they are cooked.

3. Add the carrots, leeks and celery leaves. Stir, and then cover and reduce heat and simmer for about an hour to an hour and a half. (I¹ve found that the longer it simmers, the better it tastes)

4. Taste a little of the broth and add salt if necessary.

5. Add the egg noodles and cook until they are tender.

6. Ladle the soup into bowls, and serve with the Maggi for seasoning if desired. (you only need to add a splash of the maggi to a bowl of soup, otherwise it is much too salty)

Answer 2

Mom¹s Dutch Meatball Soup

My mother in law makes this wonderful soup, and was kind enough to share
her recipe with me (many years ago!). It can be served as a starter (as
she often does) or as the main part of the meal with rolls, cheese and a
salad.
(All quantities are approximate, as she had this recipe ³in her head² and
not on paper)
Enjoy!
Kathy

1 lb lean ground beef
1 egg
1/4 to 1/2 cup bread crumbs
pinch onion powder
salt and pepper to taste
8 cups water
6-8 Hoenig chicken boullion cubes (or 3-4 Knorr chicken boullion cubes)
4 carrots, grated
2 leeks, very thinly sliced
about 1 cup celery leaves
2 cups fine (or extra fine) egg noodles
bottled Maggi Aroma seasoning

1. In a large pot, place water and boullion cubes. Bring to a rolling boil.
2. Combine ground beef, egg, bread crumbs. onion powder, and salt and
pepper to taste, going a little easy on the salt as the boullion cubes are
rather salty. Mix well, and form into tiny meatballs. Drop the meatballs
into the boiling boullion mixture. They will float to the top once they
are cooked.
3. Add the carrots, leeks and celery leaves. Stir, and then cover and
reduce heat and simmer for about an hour to an hour and a half. (I¹ve
found that the longer it simmers, the better it tastes)
4. Taste a little of the broth and add salt if necessary.
5. Add the egg noodles and cook until they are tender.
6. Ladle the soup into bowls, and serve with the Maggi for seasoning if
desired. (you only need to add a splash of the maggi to a bowl of soup,
otherwise it is much too salty)

Answer 3

Dutch Meatball Soup

Answer 4

MEATBALL SOUP

MEATBALLS:

1 1/2 lb. ground beef
1 egg, slightly beaten
3 tbsp. water
1/2 c. dry bread crumbs
1/4 tsp. salt
1 tbsp. chopped parsley
2 tbsp. butter

SOUP:

2 c. water
1 (10 1/2 oz.) can condensed beef broth, undiluted
1 (1 lb. 12 oz.) can tomatoes, undrained, chopped
1 env. dry onion soup mix
1 c. sliced carrots
1/4 c. chopped celery tops
1/4 c. chopped parsley
1/4 tsp. black pepper
1/4 tsp. oregano leaves, dried
1/4 tsp. basil leaves, dried
1 bay leaf

To make the meatballs, combine beef, egg, water, bread crumbs, salt and parsley. Mix lightly; shape into 24 balls.

In 5-quart Dutch oven, melt butter and brown meatballs, a single layer at a time, on all sides. Drain off fat; remove meatballs and set aside.

To make soup, combine ingredients in same Dutch oven, bring to boiling. Reduce heat; cover and simmer for 20 minutes and add meatballs; simmer 20 more minutes. 6-8 servings.

Answer 5

Meatball Noodle Soup

1/2 pound of lean ground beef
1/2 pound of Sweet Italian sausage, casings removed
2 tablespoons chopped fresh parsley
3/4 teaspoon salt, divided
2 tablespoons of olive oil
4 scallions sliced
2 large cloves of garlic, minced
1/2 tablespoon of rosemary (fresh)
1/2 cup of red wine
2 parsnips, sliced
1 acorn squash (1 pound) seeded and cut into 1/2 inch pieces
2 cans of beef broth ( 13 3/4 ounces each)
1 cup of medium egg noodles, cooked according to directions on package
What you do:

In a bowl, combine beef, sausage, parsley, and 1/2 teaspoon of salt. Shape into small meatballs. In saucepot over medium heat, brown meatballs in hot oil, 8 minutes, turning occasionally.
Remove to plate. In drippings, cook scallions, garlic, rosemary 3 minutes, stirring occasionally. Add wine and cook 3 minutes more or until just evaporated. Add meatballs.
Stir in next 3 ingredients, remaining 1/4 teaspoon salt and 1cup of water. Bring to a boil over high heat. Reduce heat and simmer 20 minutes or until tender. Stir in noodles.