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Dutch Meatball Soup Recipe

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This recipe for Dutch Meatball Soup, by , is from Sarah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Adapted from Canadian Living


3 cans beef stock
10 cups water
3 leeks chopped
1 1/2 cup chopped celery (3 stalks)
1 1/2 cup chopped carrots (3)
1 lb. lean ground beef
1/2 cup dry bread crumbs or crushed rusk
2 tbsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1 pinch nutmeg
1 cup fine egg noodles
1 tblsp. soy sauce
1 tsp. Worcestershire sauce

Have Maggi on hand...for extra flavour I added a packet of Honig Veg. Soup.

Mix together beef, bread crumbs, 2 tsp of the parsley, salt, pepper and nutmeg; form into small meatballs. Sauté meatballs
Sauté vegetables in meat juices, add extra fat if needed...
Simmer vegetables for 25 min.;add meatballs and simmer 15 min longer.
Add extra Honig packet for flavouring if necessary.
Can be stored up to 2 days in fridge or freeze for up to 2 weeks before adding following...

Add noodles before serving, cook for about 8 to 10 minutes till tender but firm. Stir in soy sauce, Worcestershire sauce and remaining parsley.

My husband still likes to add a squirt of Maggi.




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