Dutch Meatball Soup

January 6, 2023 • 0 comments

Dutch Meatball Soup
Dutch Meatball Soup So good. So simple. Make a big batch of meatballs to have on hand and this soup goes together in a matter of minutes.
  • Prep Time:
  • Cook Time:
  • Servings: 6

Ingredients

  • (1 lb) 6S 100% Grass Fed Ground Beef
  • (1/3 cup) Bread Crumbs
  • (1/3 Cup) Milk
  • (1) 6S Pasture Raised Egg
  • (1/4 Cup) Parmesan Cheese, finely grated
  • (1 tsp) Dried Oregano
  • (3/4 tsp) Fine Sea Salt
  • (1/2 tsp) Fresh Ground Pepper
  • (2 Tbsp) Butter, Lard, Tallow or Bacon Fat for frying.
  • (2 medium) Onions, diced
  • (1 head) Garlic, minced
  • (3 medium) Carrots, chopped or sliced
  • (2 stalks) Celery Stalks, sliced & diced
  • (3 Tbsp) Parsley, chopped
  • (2 Tbsp) Chives, chopped
  • (5-6 cups as needed) Chicken or Beef Bone Broth
  • (to taste) Salt & Pepper

Directions

Dutch Meatball Soup ... just like an angel pissed on your tongue! Wondering where that bit of crazy came from? Read the article I wrote about the story behind Dutch Meatball Soup by clicking here. https://6sfamilyfarm.grazecart.com/blog/bathroom-habits-of-angels-and-symphonies-inspired-by-soup

FOR THE MINI MEATBALLS:

  • Preheat oven to 425 degrees F.
  • In large bowl, stir breadcrumbs and milk, allow to sit for 5 minutes.
  • Add the egg, cheese, oregano, salt and pepper and mix until blended.
  • Add the ground beef and combine.
  • Use a teaspoon to scoop mixture from bowl, roll lightly between your palms to form a ball and place on cookie sheet covered with parchment paper. Repeat this step until all the mini meatballs are formed and placed without touching on the sheet.
  • Bake in oven for 20-25 minutes or until internal temp reads 165 degrees F.

(I often make a large batch of meatballs and freeze them in portions that work for this soup so I can save myself some time on busy nights and still have a hearty, healthy meal ready quickly.)


FOR THE SOUP:

  • To start, make a mirepoix with your chopped veggies. Traditionally a mirepoix includes celery, carrot and onion but I always add garlic because it's so good and so good for you! Melt some butter or lard in a dutch oven and sauté veggies until they're soft and onions are translucent.
  • Add your bone broth, parsley and chives to veggies and allow to simmer for a few minutes to meld flavours.
  • Add your baked meatballs and vermicelli and continue to simmer until the noodles are al dente. (If using previously made and frozen meatballs add a little more time for the soup to return to temperature and for the meatballs to be heated through.)


Enjoy!

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