Dutch vegetable soup with meatballs

6 servings

Ingredients

Quantity Ingredient
2 Slices stale white bread
⅓ cup Milk
1 pounds Ground veal or beef
1 Egg; beaten
2 teaspoons Curry powder
¾ teaspoon Salt
¼ teaspoon Pepper
1 large Onion; peeled, minced
1 large Carrot; scraped, diced
1 large Celery stalk; cleaned, diced
2 tablespoons Butter or margarine
1 tablespoon Salad oil
6 cups Beef bouillon
¼ teaspoon Dried thyme or marjoram

Directions

Soak bread in milk in a large bowl until soft; mash. Add veal or beef, egg, curry powder, salt, and pepper; mix well. Shape into 1½" balls. Saute onion, carrot, and celery in heated butter and oil in a large kettle 5 minutes. Add bouillon and thyme or marjoram.

Bring to a boil. Lower heat and cook slowly, covered, 20 minutes. Add meatballs and cook about 25 minutes, until vegetables and meatballs are tender.

from The Complete International One-Dish Meal Cookbook "Soups" posted by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 12-22-94

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