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Dutch Meatball Soup – Not Your Mama’s Soup!

Dutch Meatball Soup – Not Your Mama’s Soup!


Meatball Soup

(Not your mama’s soup!)

If you want a real stick-to-your-ribs comfort food, you can’t do much better than this one!

dutch meatball soup in ladle
Dutch Meatball Soup
  • 3 cans (284ml) beef stock or your favourite game stock 10 c water
  • 3 leeks- white and light green parts only- chopped
  • 1 ½ c each chopped celery, and carrots
  • 1 lb ground venison
  • 1/c dry bread crumbs
  • 2 tbsp chopped fresh parsley
  • ½ tsp each salt and pepper
  • pinch nutmeg
  • 1 c fine egg noodles
  • 1 tbsp soy sauce
  • 1 tsp worcestershire sauce
a bush of highbush cranberries


In a large saucepan or Dutch oven, bring stock and water to a simmer. Add leeks, celery and carrots- cook for 30 minutes.

While this is cooking, mix venison, breadcrumbs, 2 tsp of the parsley, salt and pepper, and nutmeg until combined in a bowl. Form by tablespoonfuls into balls. Add to soup and simmer for 15 minutes or until no longer pink in the middle.

Add noodles- cook for 8-10 minutes or until tender but firm. Stir in soy sauce and worcestershire and remaining parsley and serve.

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