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Little meatballs for meatball soup on paper towels, next to a cake

Flemish Meatball Soup

Appetizers

Flemish meatball soup: celery, leeks and onions, flour-dusted meatballs and vermicelli. The meatballs can be made ahead.

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On the morning of September 11, Axelle made « little meatballs for future soups »: enough for a meatball soup, the great Flemish classic.

The celery, leek and onion broth first cooks for 45 minutes with thyme and bay leaves. The meatballs, rolled in flour so they hold together, and the vermicelli go in next.

Meatballs made ahead keep in the freezer, ready for the next pot of soup.

Ingredients and directions

  • Prep time1 hr
  • Cook time1 hr
  • Total2 hr
  • DifficultyEasy
  • Cooking methodStovetop

Ingredients

6 servings

Meatballs

Soup

Directions

  1. Wash the celery and cut it into pieces about 1 cm long, leaves included.
  2. Wash the leeks and cut them into pieces, and slice the onions.
  3. Add salt, pepper, thyme, bay leaves, the bouillon cubes and the water, then boil for 45 minutes.
  4. Shape the ground meat into small balls and roll them in flour.
  5. Once the vegetables are cooked, add the meatballs and vermicelli, then keep cooking before serving.

Equipment

  • Large pot
  • Cutting board and knife

Before you start

Ingredients

  • 1 kg ground meat (pork and veal, or pork and beef)
  • Flour
  • 1 bunch green celery
  • 5 leeks
  • 6 onions
  • 5 bouillon cubes
  • 20 cl vermicelli
  • 2 bay leaves
  • Thyme
  • Salt and pepper

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Rate this recipe 4.0 out of 5 · 2 ratings

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