Every year for Soup and Skate the school asks parents to make Dutch Meatball soup.  The recipe includes packages of soup mix from the Dutch store.  The recipe is not gluten free so I worked at getting a homemade  version using no packages – it tastes quite good!
Dutch Meat Ball Soup
8 cups water
1 litre chicken, beef or homemade soup stock – about 4 cups
1 cup  leaks, diced – both white and light green parts
1 1/2 cups celery – diced
1 1/2 cups carrots – shredded
2 tbsp. parsley
2 bay leaves
4 teaspoons salt – adjust according to your taste.
1/2 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon nutmeg
2 tablespoons tomato paste
1 tablespoon soya sauce
1lb lean ground beef.
rice vermicelli
Method:
Make mini meatballs with ground beef, 1/2 teaspoon salt, 1/4 tsp. pepper and 1/8tsp. nutmeg.
Bring remaining ingredients to a slow boil, reduce heat and simmer 1 hour.  Drop mini meatballs into simmer soup.  About 15 minutes before serving add the rice vermicelli.  I add about about 2 cups but it depends on how many noodles you like in your soup.  You can always add less and add more if it’s too “thin” for your liking as the vermicelli cooks up in a minute or two.