Dutch Meatball Soup
I use my big soup pot. Other people use a large crock pot.
You’ll need easily 20 cups of water
3- vegetable bouillon cubes(I use McCormick)
2- medium onions- diced
4- carrots- pealed and diced
4 stalks of celery- diced
2 tsp. Bragg’s soy sauce
2 lbs. lean ground beef, chicken or turkey
1/2 c. tortilla chips- crushed
1 tsp herbed sea salt
1 tsp. pepper
1 tsp. nutmeg
2 c. broken up gluten free (or desired) spaghetti noodles
Bring water and bouillon cubes to a boil; then add in onion, carrots, celery and soy sauce. Let simmer for an hour. Mean while, put ground meat, crushed tortilla chips, egg, sea salt, pepper, parsley and nutmeg all into a glass bowl. Mix all the ingredients together. Then make small (1/2 tsp sized) meatballs. Drop them into your soup. Let them cook at least 15 minutes before trying any. That way you’ll know they’re cooked.
You can either throw your noodles into your soup pot and let them cook for about 15 minutes, or you can cook them separately and add them into your bowl and top with soup. This way if you have others that do not have gluten allergies, they can have regular small egg noodles in their bowl for their soup. Which ever way works better for your family.
** If you want to get rid of the extra fat from the ground meat, then before you cook the noodles; let the soup cool. Put it in the fridge overnight to let the fat come to the surface of the pot. The next morning scoop the fat off the top, reheat the soup then add in the noodles.
Makes 8-10 servings depending on how big the Dutchmen are that are eating it… 🙂
Shared On: Food On Friday