Dutch Vegetable Soup with Meatballs

Dutch Vegetable Soup with Meatballs or groentesoep met balletjes is a healthy, simple soup with vegetables, vermicelli pasta, small beef meatballs, and fresh herbs. One-pot and ready in 30 minutes!

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Dutch Vegetable Soup with Meatballs

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.

Ground beef, parsley, carrots, celery, pasta, and vegetable broth.

Mise en place {see Ingredients for amounts}. 

A bowl of beef meatballs.

Combine meatball ingredients together and then form little meatballs.

Meatball and vegetable soup in a pot.

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. 

Two bowls of Dutch Vegetable Soup with Meatballs

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

An overhead view of two bowls of Dutch Vegetable Soup with Meatballs

Plate and serve immediately. Enjoy! 

A bowl of Dutch Vegetable Soup with Meatballs next to a spoon.
Dutch Vegetable Soup with Meatballs

Dutch Vegetable Soup with Meatballs

Yield: 2 as a meal, 4 as a side
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Dutch Vegetable Soup with Meatballs or groentesoep met balletjes is a healthy, simple soup with vegetables, vermicelli pasta, small beef meatballs, and fresh herbs. One-pot and ready in 30 minutes!

Ingredients

For the meatballs:

  • ½ lb. lean ground beef
  • ¼ cup fresh parsley, chopped
  • 1 tbsp plain breadcrumbs
  • 1 tbsp onion salt
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp black pepper

For the soup:

  • 4 1/2 cups vegetable broth (I used low sodium)
  • 2 medium carrots, sliced
  • 2 celery sticks, sliced
  • 4 ounces vermicelli pasta, broken into small pieces
  • 3-4 tbsp fresh parsley, chopped
  • 3-4 tbsp fresh chives, chopped
  • Salt and pepper, to taste

Instructions

  1. In a medium bowl, thoroughly combine meatball ingredients, then form small meatballs (about 1 tablespoon each). Set aside.
  2. In a medium pot over high heat, bring the vegetable broth to a boil. Add the carrots, celery, vermicelli, and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
  3. Remove from heat and top with parsley and chives. Taste for salt and pepper. Serve immediately.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 222 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 50mg Sodium: 2311mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 20g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.
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9 thoughts on “Dutch Vegetable Soup with Meatballs”

  • i didn’t check the weather today, and my flats/hair/jacket/etc are very… hydrated, so this sounds like perfect comforting, hearty food.

    • Oh dear! I’ve been caught in the rain before and it’s not fun at all! This soup would be great to have to warm up after the rain! Thanks for stopping by, Heather!

  • I just made this tonight after seeing the recipe this afternoon, and it was sooo good! Perfect for a cold day. Definitely a keeper.

  • That looks absolutely perfect for a cold day like today – and not fussy at all. I imagine poaching the meatballs rather than frying them keeps them from becoming tough – that’s a really interesting idea.

  • Mmm this does sound very warm and comforting…those meatballs look so juicy!! You guys sound so fun adventuring into Dutch specialty stores and trying things out haha 😀

    • Thanks Joyce! The Dutch store that we go to has so many sweets and cheese in it; I have to restrain myself from buying everything! 😉

    • My husband was the same! His family grew up eating it so we thought we would share it on the blog. It’s so comforting.

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