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Traditional Dutch Meatball Soup

Traditional Dutch Meatball Soup (Prepared)


20 min

Cook Time

60 min




1 pound lean ground beef
1 packet dry onion soup mix
2 chicken bullion cubes
4L of water
scant half cup of torn celery leaves
1 carrot finely grated
1 to 2 green onions (green parts only, thinly sliced)
1 1/2 cups of fine egg noodles


Step 1

In a Dutch oven place the water, celery leaves, green onion and carrot and bring to a boil. Reduce heat to a simmer.

Step 2

Combine the ground beef with the onion soup mix and mix well. Pinch the meat mixture into tiny meatballs and drop into the simmering broth.

Step 3

Once all meatballs are in the broth cover and simmer for one hour.

Step 4

Increase the heat and add the noodles. Simmer until noodles are fully cooked.

Step 5

To serve ladle into bowls and season with Maggi aromat if needed.

Maggi aromat seasoning may be added to taste when soup is served.

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