Growing up, we would visit my grandparents for a weekend every couple months or so. They immigrated from the Netherlands just before my mom was born, so I grew up listening to Dutch conversations and eating all manner of Dutch treats.
One regular Sunday lunch appearance was groentesoep met balletjes. Vegetable soup with meatballs. Many, many Sundays were shared with cousins, ooms (uncles) and tantes (aunts) over a steaming bowl of this soup. So delicious and simple!
Groentesoep met balletjes
Based on The Dutch Table
- 8 cups broth
- 1 large onion, diced
- 1 carrot, peeled and diced
- 2 stalks celery, including tops and leaves, diced
- 1 head broccoli, diced
- 8 oz ground sausage (like Jimmy Deans. Find it with the breakfast meats)
- 8 oz. ground beef
- 1/4 tsp. nutmeg
- 1 Tbs. Panko bread crumbs
- 1 tsp. black pepper
1. Bring 8 cups (64 oz) of broth to a boil. I used bouillon cubes, but you could make your own or use a broth of your choice.
2. Add veggies. Continue to lightly boil. A variety of veggies will work, add what you’d like!
4. After the veggies have been cooking for 20 minutes or so, add meatballs one at a time. Avoid dumping a whole plate of them in at a time, or they’ll all cook together.
5. Boil soup for 5 more minutes, or until meatballs are cooked through. Adjust spices as you desire.
Serve hot. Warm bread recommended!