"Hunger is the best sauce in the world."--Cervantes

Dutch Meatball Soup Recipe

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This recipe for Dutch Meatball Soup, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aunt Rose
Added: Wednesday, November 19, 2008


1 lb hamburg
1 egg
1/2 cup crushed crackers or bread crumbs
1/4 tsp nutmeg, and salt and pepper to taste (or you can buy small soup spice pkgs in Dutch section)

Soup base: 2-3 qts water
12 bouillon cubes
1/2 cup celery
1/2 cup onion
1/2 cup carrots
handful of vermicelli.

Meatballs: mix together all ingredients, roll into tiny meatballs and put in prepared soup base. Some fry meatballs first.

Base-bring water to boil, add bouillon cubes, finely chop onions, carrots and celery and add to soup. Simmer approx 45 minutes, add meatballs. Add vermicelli last

Number Of Servings:
Personal Notes:
This was Mrs VanderKant's recipe that Chuck loved. Being a dutch tradition, all suppers started with this soup.




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