Directions: |
Directions:SOUP
Wash and chop the vegetables.
Bring the water and bouillon to a boil in a large soup pot.
Add the leek, carrots, peas, onion, cauliflower, tomato, mushrooms and white pepper.
Simmer for 25 minutes.
Break and add the vermicelli and simmer an additional 10 minutes.
BALLETJES
Combine the meat, crumbs, salt and pepper.
Form into small 1/2" balls.
Add the meatballs to the soup during the last 10 minutes of cooking.
Add the parsley, celery leaves and maggi.
Simmer for ~ 5 minutes.
Serve with thick, buttered slices of bread.
Tips:
Try adding sambal to the meat mixture for more flavourful meatballs.
Use the vegetables that you have on hand.
Omama was particular about the size of the noodles - she preferred to use vermicelli which is 1.5 mm thick. We sometimes use spaghetti or spaghettini noodles if we don't have vermicelli on hand. Spaghetti noodles have a larger diameter and can get mushy in the soup.
In more recent years, I have grown the maggi plant in my garden and use the leaves to flavour the soup instead of bottled maggi aroma. If you use the herb instead of the aroma, you may also want to add a bit of sea salt. |
Personal
Notes: |
Personal
Notes: This is truly one of the oldest family recipes I know! Both my mom and dad made this often, especially in the winter. I think all of us have made our own rendition of Balletje Soup over the years. Stephanie used to make large amounts and freeze some in portion containers for Omama. Karen and Cayla made this for Omama too, when she was sick and I know she loved it!
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