Momıs Dutch Meatball Soup
My mother in law makes this wonderful soup, and was kind enough to share
her recipe with me (many years ago!). It can be served as a starter (as
she often does) or as the main part of the meal with rolls, cheese and a
salad.
(All quantities are approximate, as she had this recipe ³in her head² and
not on paper)
Enjoy!
Kathy
1 lb lean ground beef
1 egg
1/4 to 1/2 cup bread crumbs
pinch onion powder
salt and pepper to taste
8 cups water
6-8 Hoenig chicken boullion cubes (or 3-4 Knorr chicken boullion cubes)
4 carrots, grated
2 leeks, very thinly sliced
about 1 cup celery leaves
2 cups fine (or extra fine) egg noodles
bottled Maggi Aroma seasoning
1. In a large pot, place water and boullion cubes. Bring to a rolling boil.
2. Combine ground beef, egg, bread crumbs. onion powder, and salt and
pepper to taste, going a little easy on the salt as the boullion cubes are
rather salty. Mix well, and form into tiny meatballs. Drop the meatballs
into the boiling boullion mixture. They will float to the top once they
are cooked.
3. Add the carrots, leeks and celery leaves. Stir, and then cover and
reduce heat and simmer for about an hour to an hour and a half. (Iıve
found that the longer it simmers, the better it tastes)
4. Taste a little of the broth and add salt if necessary.
5. Add the egg noodles and cook until they are tender.
6. Ladle the soup into bowls, and serve with the Maggi for seasoning if
desired. (you only need to add a splash of the maggi to a bowl of soup,
otherwise it is much too salty)
Source: alt.cooking-chien
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