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Dutch Vegetable Soup with Meatballs

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Dutch Vegetable Soup with Meatballs

 

Yield

6 servings

Prep

15 min

Cook

50 min

Ready

70 min
Trans-fat Free

Ingredients

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

Amount Measure Ingredient Features
2 slices white bread
stale
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79 ml milk
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453.6 g ground beef
or veal
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1 each eggs
beaten
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1E+1 ml curry powder
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3.8 ml salt
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1.3 ml black pepper
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1 large onions
peeled, minced
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1 large carrots
scraped, diced
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1 large celery stalks
cleaned, diced
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3E+1 ml butter
or margarine
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15 ml vegetable oil
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1.4 l beef stock
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1.3 ml thyme
dried
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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 Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 31258% 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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