Dutch Vegetable Soup with Meatballs

Ingredients

For the meatballs:

• ½ lb. lean ground beef
• ¼ cup fresh parsley, chopped
• 1 tbsp plain breadcrumbs
• 1 tbsp onion salt
• 1 tbsp Worcestershire sauce
• 1/2 tsp black pepper

For the soup:

• 4 1/2 cups vegetable broth (I used low sodium)
• 2 medium carrots, sliced
• 2 celery sticks, sliced
• 4 ounces vermicelli pasta, broken into small pieces
• 3-4 tbsp fresh parsley, chopped
• 3-4 tbsp fresh chives, chopped
• Salt and pepper, to taste

Instructions

• in an exceedingly medium bowl, completely mix dish ingredients, then kind tiny meatballs (about one tablespoon each). Set aside.

• in an exceedingly medium pot over high heat, bring the vegetable broth to a boil. Add the carrots, celery, vermicelli, and meatballs. scale back to a simmer and cook till vegetables square measure fork-tender and meatballs square measure grilled through, concerning 10-12 minutes.

• take away from heat and prime with parsley and chives. style for salt and pepper. Serve at once.