Dutch Meatball Soup

Serves: 6-8
Ready In: 5 hours
Prep Time: 1 hour
Cook Time: 4 hours


roast chicken
small onion
bay leaf
vegetable soup mix
vermicelli noodles
salt (or to taste)

lean ground beef
bread crumbs



  1. Remove meat from chicken bones. Set meat aside for another meal
  2. Place chicken bones in large soup pot. Add peppercorns, bay leaf, and 4 cups water
  3. Chop 3 carrots and 3 stalks celery (including leaves). Add to stock pot.
  4. Add water. Simmer on medium-low for 3 hours, adding more water if it boils down. Let cool
  5. Strain soup broth into large bowl. Add broth to soup pot once empty
  6. Remove any remaining meat from chicken bones. Add to broth
  7. Chop remaining carrots, celery, and onions. Add to broth
  8. Add 2 cups water to a small pot. Bring to a boil
  9. Mix meatball ingredients well, and roll into 1″ balls. Drop them into the boiling water as you make them
  10. Let meatballs cook about 5 minutes. Skim them off the top of the water when floating. Add to broth
  11. Add vegetable soup mix and noodles to broth
  12. Break up the vermicelli noodles into 1″ long pieces over pot. Add to broth. Add salt and more water if necessary
  13. Cook for 1/2 hour on medium heat, then serve

from the kitchen of

From the kitchen of Grandma Rita

Grandma Rita

My mom tried for years to duplicate Grandma's homemade soup. She tried everything from home-made stock to different vegetables and spices. Finally she asked grandma what the secret was. "Oh," Grandma replied, "You forgot the soup mix!"