Belgian-style Meatball Soup

Ingredients

In this Belgian adaptation of Bakso, we incorporate traditional Belgian spices like nutmeg and thyme into the meatballs, giving them a distinct flavor profile. The soup base is also modified to include Belgian-style broth, which adds richness and depth to the dish. Additionally, we use a combination of ground beef and pork for the meatballs, which is a common practice in Belgian cuisine. We alse have the original recipe for Bakso, so you can check it out.

• 500g (1.1 lb) ground beef and pork mixture 500g (1.1 lb) ground beef and pork mixture
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 2 tablespoons breadcrumbs 2 tablespoons breadcrumbs
• 1 egg 1 egg
• 1 teaspoon nutmeg 1 teaspoon nutmeg
• 1 teaspoon thyme 1 teaspoon thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef and pork mixture, chopped onion, minced garlic, breadcrumbs, egg, nutmeg, thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 2-3cm (1 inch) in diameter.
3. 3.
   In a large pot, heat some oil over medium heat. Add the diced carrot and celery and sauté for a few minutes until they start to soften.
4. 4.
   Pour in the beef broth and bring it to a boil.
5. 5.
   Gently drop the meatballs into the boiling broth and reduce the heat to low. Let the meatballs simmer for about 15-20 minutes until they are cooked through and tender.
6. 6.
   Taste the soup and adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Belgian-style Meatball Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Ground beef and pork mixture — Make sure to use a mixture of lean ground beef and pork for the best texture and flavor in the meatballs.
• Nutmeg — Use freshly grated nutmeg for a more intense and aromatic flavor.
• Thyme — If you don't have fresh thyme, you can use dried thyme, but reduce the amount to 1/2 teaspoon.

Tips & Tricks

• For a richer flavor, you can add a splash of Belgian beer to the broth.
• If you prefer a smoother texture, you can blend a portion of the cooked vegetables and broth before adding the meatballs.
• Serve the soup with a dollop of sour cream or crème fraîche for added creaminess.
• Feel free to customize the vegetable mix by adding other favorites like leeks or parsnips.
• Make a double batch of meatballs and freeze them for future use in other dishes like spaghetti and meatballs.

Serving advice

Serve the Belgian-style Meatball Soup in individual bowls, garnished with fresh parsley. Accompany it with a side of crusty bread or baguette for dipping into the flavorful broth.

Presentation advice

To enhance the presentation, arrange the meatballs and vegetables neatly in the bowl, with the broth poured over them. Sprinkle some chopped parsley on top for a pop of color.