Dutch Vegetable Soup with Meatballs
Yield
6 servingsPrep
15 minCook
50 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
white bread
stale |
|
| 79 | ml |
milk
|
|
| 453.6 | g |
ground beef
or veal |
|
| 1 | each |
eggs
beaten |
|
| 1E+1 | ml |
curry powder
|
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | large |
onions
peeled, minced |
|
| 1 | large |
carrots
scraped, diced |
|
| 1 | large |
celery stalks
cleaned, diced |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 15 | ml |
vegetable oil
|
|
| 1.4 | l |
beef stock
|
|
| 1.3 | ml |
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.
