Mom Veenendaal's Old Fashioned Sunday Soup

Hey all! ok, so this one is a special request. I recently made a pan of soup for friends of ours who were blessed with a newborn, and who probably have better things to do than to worry about dinner. They requested the recipe of this soup, and I am more than happy to share our families secret sunday soup recipe! (just don't tell my mom...) :)

PLEASE NOTE: the photos are of a DOUBLE batch that i made...so, it's not going to be that huge of a pot with the recipe i have down. just thought you should know. :)

Since this recipe was put together by my mom, my original recipe was based around the ingredients that she had on hand...and those consisted of things from Ramaakers Dutch Imports in St. Catharines. Since I don't get down there as often as I should, I had to adapt this to things you could find in regular grocery stores...so although my recipe looks like this...

 I will give you the alternate "normal" version of this recipe. :)

INGREDIENTS:

• 1 1/2 lbs ground beef made into meatballs

(to do this, i add salt, pepper, 1-2 eggs, and enough bread crumbs to absorb excess moisture. you can also add any spices and herbs you may like in your meatballs)

 ok, so i made a DOUBLE batch, remember...this is over 100 meatballs. :) i found using a melon baller worked amazing for shaping these little guys.

• 4 large beef boullion cubes

(I get my boullion at bulk barn, and they look like this:

   so add the equivalent in whatever beef boullion you may use)

• pepper and all spice to taste.

(I have added photos of what i added to my double batch of soup...it is not an exact science, just add whatever you think you would like)

 allspice

pepper

•2 packages dried/dehydrated vegetables (NOT SOUP MIX...that comes later)

(i, again, use bulk, so i measure each "package" as a handfull as shown below)

•1 package of vegetable soup mix

(I have used many...with this batch, i used Knorr)

•1.5 cups Vermicelli noodles (or whatever other small noodles you may like in your soup)

HOW TO:

•fill a 5 quart pan 3/4 full with water

• Bring to a boil and add meatballs 1 at a time, so they don't stick together. stir occasionaly while adding meatballs

• Add boullion, pepper and allspice

• Add dried vegetables and bring back to a boil

• Put back on simmer (lowest setting)

• Cook 3-4 hours, stirring occasionally

• Add vegetable soup mix and return to boil

• Add noodles and return to boil, stirring

• simmer for 15-20 minutes, stirring regularly, and serve, or put in fridge and reheat as needed. 

(if you put it in the fridge, you will notice a thin layer of fat sitting on the top of the soup when you take it out of the fridge. you can either reheat with this in it, or you can remove before reheating.)

*freezes well too!*

Enjoy! any questions...don't hesitate to ask!

cheers!