Dutch Vegetable Soup with Meatballs

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.