Dutch Vegetable Soup With Meatballs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 Slices: stale white bread,
1/3 cup: Milk,
1 lbs: Ground veal or beef,
1: Egg, beaten
2 tsp: Curry powder,
3/4 tsp: Salt,
1/4 tsp: Pepper,
1 large: Onion, peeled, minced
1 large: Carrot, scraped, diced
1 large: Celery stalk, cleaned, diced
2 tbsp: Butter or margarine,
1 tbsp: Salad oil,
6 cup: Beef bouillon,
1/4 tsp: Dried thyme or marjoram,
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 1
1/2" balls. Saute 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.
Source from luhu.jp
beef, egg, curry powder, salt, and pepper; mix well. Shape into 1
1/2" balls. Saute 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.
Source from luhu.jp