Posted by Steve Hamilton | Feb 17, 2021 | Recipes
(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! RECIPE 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
Instructions 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.