Dutch Meatball Soup (Shortcut Version)

• 2 lbs ground beef
• 2 eggs
• 1/2 cup breadcrumbs (or crushed crackers)
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (900 ml) carton low sodium beef broth
• 11 cups water
• 2 beef bouillon cubes
• 2 (71 g) packages Knorr vegetable soup mix
• 1 small head cauliflower, chopped small
• 2 cups carrots, chopped
• 2 large leeks, chopped
• 1 1/2 cups celery, chopped with leaves
• 6 handfuls vermicelli (approx. 1 inch long)

1. Mix first 6 ingredients in small bowl. Roll into 1 inch balls. Brown in skillet and set aside.
2. In a large stock pot, bring water and broth to a boil. Add boullion cubes and soup mix. Stir to dissolve.
3. Add cauliflower, carrots, celery, leeks and meatballs.
4. Simmer 20 minute.
5. Add noodles. Simmer 10 minute more.
6. Serve with Dutch Maggi and Dutch rusks.

ground beef, eggs, breadcrumbs, nutmeg, salt, pepper, water, vegetable soup, cauliflower, carrots, leeks, celery, vermicelli

Taken from www.food.com/recipe/dutch-meatball-soup-shortcut-version-454363 (may not work)