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Spinach soup with Old Amsterdam balls

Spinach soup with Old Amsterdam balls


  • 4.5oz of Old Amsterdam & 3 tablespoons of butter
  • ½ cup of flour
  • 2 egg yolks
  • Pepper/red pepper & Nutmeg
  • 1lb of spinach
  • 2 cups of (instant) vegetable stock
  • 4-6 tablespoons of white wine
  • 5oz of sour cream


Finely grate the Old Amsterdam and knead 2 tablespoons of soft butter, flour and the egg yolks into it. Add salt, pepper and nutmeg, make a roll of it and store in a cold place. Sort the spinach leaves and remove stalks and large veins. Thoroughly rinse the spinach and chop finely. Let the spinach simmer in the remaining butter. Add the stock and let it boil for about 20 minutes while covered. Season the spinach. Cut the cheese roll into 20 slices and use a teaspoon to create small balls. Cook for 20 minutes in slightly boiling water. Mix the white wine and sour cream, add the soup and add more seasoning if required. Add the cheese balls to the soup, let it boil on a low heat for about 5 to 10 minutes and then season to taste. Sprinkle ground (red) pepper on the soup when this is done.