Dutch Vegetable Soup with Meatballs
215
Ingredients
| 2 | slices |
white bread
stale |
|
| ⅓ | 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.
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?
