Hearty Vegetable Soup with Meatballs

Ingredients

• 2 liters (8 cups) vegetable broth 2 liters (8 cups) vegetable broth
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 leeks, sliced 2 leeks, sliced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 250g (9 oz) ground beef 250g (9 oz) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the ground beef to the pot and cook until browned. Use a wooden spoon to break up the meat into small pieces.
3. 3.
   Add the dried thyme, paprika, salt, and pepper to the pot, and stir well to combine.
4. 4.
   Shape the ground beef mixture into small meatballs, about 2cm (1 inch) in diameter.
5. 5.
   In the same pot, add the vegetable broth, carrots, leeks, celery, and potatoes. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
6. 6.
   Gently drop the meatballs into the simmering soup and cook for an additional 10 minutes, or until the meatballs are cooked through.
7. 7.
   Stir in the fresh parsley and adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the vegetable soup with meatballs hot, garnished with additional fresh parsley if desired.

Treat your ingredients with care...

• Ground beef — To ensure tender meatballs, avoid overmixing the ground beef mixture. Gently shape the meatballs without compacting the meat too much.
• Leeks — Thoroughly wash the leeks to remove any dirt or sand trapped between the layers. Slice only the white and light green parts for the soup.

Tips & Tricks

• For a twist, add a splash of white wine to the soup while simmering for an extra layer of flavor.
• Customize the vegetable selection based on seasonal availability for the freshest ingredients.
• Serve the soup with a dollop of sour cream or a sprinkle of grated cheese for added richness.
• Make a double batch of meatballs and freeze them for future use in other dishes.
• To make the soup heartier, add cooked pasta or rice before serving.

Serving advice

Serve the vegetable soup with meatballs piping hot in individual bowls. Accompany it with crusty bread or rolls for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley or a sprinkle of chopped chives to add a pop of color. Serve the soup in rustic-style bowls or soup tureens for an authentic Dutch touch.