Search for anything:

Dutch Meatball Soup

soups, beef - ground

3 cans (10 oz each) beef stock
10 cups water
3 leeks, white and light green parts; chopped
1 1/2 cups (each) chopped celery and carrots
1 pound lean ground beef
1/2 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon (each) salt and pepper
pinch nutmeg
1 cup fine egg noodles
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce

In large saucepan or Dutch oven, bring stock and water to simmer. Add leeks, celery and carrots; cook for 30 minutes. Meanwhile, in bowl, mix together beef, bread crumbs, 2 teaspoons of the parsley, salt, pepper and nutmeg; form by tablespoonfuls into balls. Add to soup; simmer for 15 minutes or until no longer pink inside. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days or - Freeze for up to 2 weeks. Reheat to continue.) Add noodles; cook for 8 to 10 minutes or until tender but firm. Stir in soy sauce, Worcestershire sauce and remaining parsley. TIP: To wash leeks thoroughly before chopping, slit each from leaf tip almost to root end; spread leaves and flush out grit under cold water.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU