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Dutch Vegetable Soup with Meatballs

 
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126

Yield

6

servings

Prep

15

min

Cook

50

min

Ready

70

min

Trans-fat Free
 

Ingredients

2 slices white bread
stale
cup milk
1 pound ground beef
or veal
1 each eggs
beaten
2 teaspoons curry powder
¾ teaspoon salt
¼ teaspoon black pepper
*
1 large onions
peeled, minced
1 large carrots
scraped, diced
1 large celery stalks
cleaned, diced
*
2 tablespoons butter
or margarine
1 tablespoon vegetable oil
6 cups beef stock
¼ teaspoon thyme
dried
*

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 inch balls.

Sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 31258% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 1825mg 76%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 44g
Vitamin A 44% Vitamin C 4%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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