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Dutch Vegetable Soup with Meatballs

2 Slices stale white bread
1/3 c Milk
1 lb Ground veal or beef
1 Egg; beaten
2 ts Curry powder
3/4 ts Salt
1/4 ts Pepper
1 lg Onion; peeled, minced
1 lg Carrot; scraped, diced
1 lg Celery stalk; cleaned, diced
2 tb Butter or margarine
1 tb Salad oil
6 c Beef bouillon
1/4 ts Dried thyme or marjoram


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.




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