Recipe - Dutch Vegetable Soup With Meatballs

2 Slices stale white bread
1/3 cup Milk
1 pound Ground veal or beef
1 Egg; beaten
2 teaspoon Curry powder
Three fourths teaspoon Salt
One fourth teaspoon Pepper
1 lg Onion; peeled, minced
1 lg Carrot; scraped, minced
1 lg Celery stalk; cleaned, minced
2 tablespoon Butter or margarine
1 tablespoon Salad oil
6 cup Beef bouillon
One fourth teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini