Dutch Vegetable Soup with Meatballs
Categories: Main dish | Soups | TriedServes: 6 Servings
Ingredients:
- 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
Instructions:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Previous: Dutch Treat Cookies | Next: Duxelle of Mushrooms