Traditional Dutch Meatball Soup
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
In a Dutch oven place the water, celery leaves, green onion and carrot and bring to a boil. Reduce heat to a simmer.
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.
Once all meatballs are in the broth cover and simmer for one hour.
Increase the heat and add the noodles. Simmer until noodles are fully cooked.
To serve ladle into bowls and season with Maggi aromat if needed.
Maggi aromat seasoning may be added to taste when soup is served.