1 pack of "Groentesoep" 1/4 of a pack of "Vermicelli" 1 pack of "gehaktmix" 1.5 L water 1 lb. of hamburger 1 bouillon block 5 basil leaves 1/2 onion 4 big carrots 1/3 cauliflower egg "maggi"(which you can find in the Dutch section of the Food Pavilion Grocery store).
OK, now you ask a Dutchman that don`t use measurement cups to give directions how to make it. It would be a lot easier to come over and I show you! I will try.
Boil water. You need a pretty good size pan. in the mean time you can prep the rest if you are a fast chef, otherwise you better prep the other stuff first. Mix hamburger, one egg and "gehakt mix" pack all together. Then roll the meatballs, about 1 inch in diameter. Cut up cauliflower, carrots and onion. When water boils stir in pack of "Groentesoep" and 1/4 of pack of "Vermicelli"(noodles). Make sure you brake up the Vermicelli in your hands before you put it in the hot water. Then put cube of bouillon in. Then put meatballs, and cauliflower, carrot, and union in put about 6 shakes of "maggi" in. Add basil leaves. Turn stove down to low and let it slowly boil and stir ones a while. Soup is done when veggies are nice and soft. That what we eat for our Sunday lunch at the Veening house.
First of all,the meatballs are way better than those Italian Things Mrs Burke!!
The kids love this soup, we almost eat it every Sunday for lunch. The kids say they love this soup because is comes from HOLLAND!!! Way to go kids to make your dad proud. Seem like the meatballs are the first ones gone.