Recipe by PanNan
This is another favorite traditional Dutch soup recipe. We often had this on a cold winter night with a hearty bread. We had a lot of soups growing up, and Mom would make basic small meat balls, and keep them in the freezer to toss into the various soup recipes.
Top Review by Chef Swifticus
An excellent soup no doubt with the presentation of a hearty stew and the taste of a finer soup. I made one change I substituted the meatballs with thin strips of tenderloin. Sometime the meatballs have a high fat content and I did not want a thin layer of grease topping my soup. However with bread and potatoes its very comforting. Cheers.
- 2 onions, chopped
- 2 large carrots, chopped
- 1⁄4 cup chopped fresh parsley
- 2 chopped tomatoes
- 1 green pepper, chopped
- 2 slices bacon
- 6 tablespoons butter
- 2⁄3 cup flour
- 8 cups beef broth
- 1 pinch thyme
- bay leaf
- 1 pinch mace
- ground fresh pepper
- 1 dash maggi seasoning or 1 dash Kitchen Bouquet or 1 dash soy sauce (Worcerstershire if preferred)
- 2 tablespoons madeira wine or 2 tablespoons port wine
- 1⁄2 lb small cooked meatballs
- 1⁄4 lb fresh mushrooms, whole if small or chopped
Directions See How It's Made
- Saute the first five ingredients with bacon in butter until tender.
- Add the flour and stir constantly for about 4- 5 minutes.
- Add 3 cups of the broth, stirring to avoid any lumps.
- Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth.
- Add the seasonings, the wine, meatballs and mushrooms.
- Simmer for 20 minutes, or until the mushrooms are barely cooked and the meatballs are heated through.