Dutch Vegetable Soup With Meatballs

Ingredients

2 slices stale bread
80 ml milk
450 gr veal
1 egg
4 gr curry powder
2 gr salt
1 gr pepper
1 onion
1 carrot
1 celery stalk
28 gr butter
16 ml salad oil
1,400 ml beef bouillon
1 gr thyme
1 1/2 balls

Instructions

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.