Dutch Vegetable Soup With Meatballs
Ingredients
2 slices stale bread
3/8 c milk
1 lb veal
1 egg
2 ts curry powder
3/4 ts salt
1/4 ts pepper
1 onion
1 carrot
1 celery stalk
2 tb butter
1 tb salad oil
6 c beef bouillon
1/4 ts 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.