Title: Dutch Vegetable Soup with Meatballs
Categories: Entree Soup
Yield: 6 Servings
| 2 | | Slices stale white bread |
| 1/3 | c | Milk |
| 1 | lb | Ground veal or beef |
| 1 | | Egg; beaten |
| 2 | ts | Curry powder |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lg | Onion; peeled, minced |
| 1 | lg | Carrot; scraped, diced |
| 1 | lg | Celery stalk; cleaned, diced |
| 2 | tb | Butter or margarine |
| 1 | tb | Salad oil |
| 6 | c | Beef bouillon |
| 1/4 | ts | Dried thyme or marjoram |
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 1 1/2" 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.