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