Flavourful Cooking

Nº 23 · Dutch & European · serves 4

Dutch Vegetable Soup with Meatballs

Grandma's clear vegetable soup with tiny meatballs, vermicelli and plenty of vegetables. A bowl full of care and cosiness.

€6–8approx. €1.50–2.00 ppMild25 min prepLOW 6–7 hrs · HIGH 3–4 hrsFreezes well
Dutch Vegetable Soup with Meatballs

Ingredients serves 4

Tick off what you already have at home.

  • CarniceríaMercadonaLidl

    Aisle: carnicería. Have it freshly minced at the butcher; pre-packed choose '100% carne', not 'preparado'.

  • Any supermarket

    Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.

  • Any supermarket

    Aisle: arroz y pasta. Fideo no. 0 is often called 'cabellín'; the thinnest, ideal for soup.

  • Any supermarketMercado municipal

    Aisle: frutería. Bunches or trays with the vegetables; at the market you sometimes get a bunch free.

To serve

Method

  1. 1

    Mix the mince, breadcrumbs, nutmeg, salt and pepper and, with wet hands, roll into marble-sized balls.

  2. 2

    Put the leek, carrot, cauliflower (optional), celery and bay leaf in the slow cooker. Pour over the hot stock so everything comes up to temperature more quickly.

  3. 3

    Gently slide the meatballs into the soup. Cook for 6–7 hours on LOW or 3–4 hours on HIGH.

  4. 4

    Switch to HIGH, break the vermicelli into pieces over the pot and stir. Cook for another 10–15 minutes with the lid on.

  5. 5

    Fish out the bay leaf, skim any fat off the surface if needed and stir in the parsley (optional). Taste for salt.

Flavourful Cooking · slowcookerspain.com/en/recipes/dutch-vegetable-soup-with-meatballs/