Dutch Meatball Soup
January 6, 2023 • 0 comments
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!
