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| dutch meatball soup | |
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| Dutch Meatball Soup Categories : Noodle Soups 1 lb lean ground beef 1 egg 1/4 cup bread crumbs -- (1/4 to 1/2) 1 pinch onion powder salt and pepper to taste 8 cups water 6 Hoenig chicken boullion cubes (or 3-4 Knorr chicken boullion cubes) 4 carrots -- grated 1 cup celery leaves 2 cups fine (or extra fine) egg noodles bottled Maggi Aroma seasoning 1. In a large pot, place water and boullion cubes. Bring to a rolling boil. 2. Combine ground beef, egg, bread crumbs. onion powder, and salt and pepper to taste, going a little easy on the salt as the boullion cubes are rather salty. 3. Mix well, and form into tiny meatballs. Drop the meatballs into the boiling boullion mixture. They will float to the top once they are cooked. 4. Add the carrots, leeks and celery leaves. Stir, and then cover and reduce heat and simmer for about an hour to an hour and a half. (Išve found that the longer it simmers, the better it tastes) 5. Taste a little of the broth and add salt if necessary. 6. Add the egg noodles and cook until they are tender. 7. Ladle the soup into bowls, and serve with the Maggi for seasoning if desired. (you only need to add a splash of the maggi to a bowl of soup, otherwise it is much too salty) Per Serving (excluding unknown items): 1501 Calories |
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