Tomatensoep met Balletjes – Dutch Tomato Meatball Soup

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Last Updated on November 13, 2019 by Chef Mireille

Tomato Meatball SoupAlthough much of my family lives in the Netherlands, we rarely eat traditional Dutch food. We usually eat Indonesian food which is very popular there, or at home Surinamese or Antillean food. However, this week I am presenting different foods from the Netherlands and came across this soup. Although the premise looked delicious, the original version was very bland flavored with just salt and pepper and a bit of parsley. No wonder the Dutch prefer Indonesian food! That’s why so many sweets were presented this week. That is one thing Dutch food does excel at.

My version is a bit of a departure from the original with a lot more herbs and spices, but I think still stays true to the Dutch inspiration. The only major change I did was used ground turkey instead of a mix of ground beef and pork for the meatballs.

vlaai 2 -edit

To end this Dutch exploration, here are a few scenes from the Dutch countryside.

vlaai 1 -edit

Tomatensoep met Balletjes

Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Yield: Serves 4

Meatball Ingredients:

  • 8 oz. ground turkey
  • 2 finely chopped garlic cloves
  • 1 finely chopped onion
  • 2 beaten eggs
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • a dash of nutmeg

Soup Ingredients:

  • 2 tablespoons oil
  • 1 large onion, chopped
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 3 finely chopped garlic cloves
  • 2 bay leaves
  • 2 28 oz. cans crushed tomatoes
  • 2 bouillon cubes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • salt and pepper, to taste

Let’s first make the meatballs. Combine all meatball ingredients and mix well. Form into apricot sized meatballs. Chill in refrigerator for at least 1 hour.

READ  Traditional Dutch Apricot Tart

In a large pot, heat oil. Add onion, carrot, celery and garlic. Saute until vegetables are softened.

Add bay leaf, crushed tomatoes, 4 cups water and bouillon cubes. Stir to combine. Add thyme, oregano and paprika. Stir to combine. Bring to a boil. Reduce to a simmer and cook for 20 minutes on low heat.

Add meatballs and simmer 15 minutes, until cooked through.

soup -edit

Add salt and pepper, if necessary.

Tomatensoep -edit

Perfect comfort food.

Tomato Soup -edit

Tomato Meatball Soup
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Tomatensoep met Balletjes – Dutch Tomato Meatball Soup

Prep Time1 hr 15 mins
Cook Time45 mins

Ingredients

  • Meatball Ingredients:
  • 8 oz. ground turkey
  • 2 finely chopped garlic cloves
  • 1 finely chopped onion
  • 2 beaten eggs
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • a dash of nutmeg
  • Soup Ingredients:
  • 2 tablespoons oil
  • 1 large onion chopped
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 3 finely chopped garlic cloves
  • 2 bay leaves
  • 2 28 oz. cans crushed tomatoes
  • 2 bouillon cubes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • salt and pepper to taste

Instructions

  • Let's first make the meatballs. Combine all meatball ingredients and mix well. Form into apricot sized meatballs. Chill in refrigerator for at least 1 hour.
  • In a large pot, heat oil. Add onion, carrot, celery and garlic. Saute until vegetables are softened.
  • Add bay leaf, crushed tomatoes, 4 cups water and bouillon cubes. Stir to combine. Add thyme, oregano and paprika. Stir to combine. Bring to a boil. Reduce to a simmer and cook for 20 minutes on low heat.
  • Add meatballs and simmer 15 minutes, until cooked through.
  • Add pepper and salt, if necessary.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
READ  New Orleans Bread Pudding with a Decadent Bourbon Sauce

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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