At the beginning of World War II, there were about 140,000 Jews in the Netherlands. By the end of the war, only 35,000 were still alive. It is thought that many of the survivors were spared because they answered Nazi census questions about their Jewish heritage with a bit of untruth. People in mixed marriages were also spared.
When fighting a cold in pregnancy, women want to make a chicken soup that is quick and easy. This classic Dutch recipe uses Lipton soup mix in place of chicken and chicken broth. The rest of the recipe came from a Dutch grandmother who came up with the Lipton variation.
4 Packets Instant Lipton Chicken Soup
4 quarts Water
1 lb 75/25 ground beef
½ tsp Nutmeg
¼ cup Dried parsley
3 ounces Vermicelli
Dutch beef extract Maggi brand – Dutch variety only
- Bring four quarts of water to a boil in a large stockpot.
- Add the 4 envelopes of Lipton instant soup.
- Roll high-fat ground beef into quarter size balls.
- High fat is used to flavor the soup.
- Snap vermicelli into ½” bits.
- Add meatballs, pasta, nutmeg and parsley to soup.
- Continue to boil for 15 minutes until meatballs float.
- Add a touch of Dutch Maggi and taste. Add more Dutch Maggi to taste.
- Refrigerate soup overnight.
- Reheat on the stove to serve.
- Do not remove the fat collected on the top layer of soup.
- Crusty bread and salad turn this soup into a meal.