If you go to a Dutch specialty store in our city, you’ll find Scott buying boxes of powdered soup mix. He only buys a particular brand and his favourite flavour is groentesoep (vegetable soup).

The words on the box are all in Dutch; neither of us can read it, but Google Translate helps. I’ll admit that, for a boxed soup, it’s pretty good as a quick meal when we are in a hurry or tired from a long day.

To prepare it, Scott goes by memory of how he always ate it growing up. For him, it’s both tasty and nostalgic. Scott’s dad would make this soup on Sunday nights as a warm bowl of comfort food prior to going curling.

It was the chicken noodle soup of their family; that simple, delicious meal that fills you up, warms you up, and reminds you of time spent with your family.

We have talked about making the soup without the box since we knew it was probably easy to do from scratch. We set out to make a completely homemade version.

Scott grew up with using the pantry staples of carrots and celery. Of course, the vegetables can be changed around so that you can use those you already have at home; broccoli and cauliflower would be a great substitution!

The little meatballs, of course, can be made in a variety of ways, but Scott grew up eating a simple version with lean ground beef (no eggs), a few choice spices, and fresh parsley and chives.

We hope you enjoy this recipe.

Mise en place {see Ingredients for amounts}. 

Combine meatball ingredients together and then form little meatballs.

Bring vegetable broth to a boil and add carrots, celery, vermicelli, and meatballs. Reduce to a simmer and cook until vegetables are folk-tender and meatballs are cooked through. 

Remove from heat and top with fresh chopped parsley and chives.

Plate and serve immediately. Enjoy! 

Sharing is caring!