Ingredients
- 1 1/2 balls
- 1 egg
- 1 onion
- 1 carrot
- 1 celery stalk
- 6 c beef bouillon
- 1 lb veal (ground)
- 3/8 c milk
- 2 tb butter
- 1 tb salad oil
- 2 ts curry powder
- 3/4 ts salt
- 1/4 ts pepper
- 1/4 ts thyme (dried)
- 2 slices stale bread (white)
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.
