Dutch Vegetable Soup With Meatballs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Dutch | Main dish, Soups, Tried | 6 | Servings |
INGREDIENTS
| 2 | Slices stale white bread | |
| 1/3 | c | Milk |
| 1 | lb | Ground veal or beef |
| 1 | Egg, beaten | |
| 2 | t | Curry powder |
| 3/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 | Onion, peeled minced | |
| 1 | Carrot, scraped diced | |
| 1 | Celery stalk, cleaned diced | |
| 2 | T | Butter or margarine |
| 1 | T | Salad oil |
| 6 | c | Beef bouillon |
| 1/4 | t | Dried thyme or marjoram |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 226
Total Fat: 25.2g
Cholesterol: 64.4mg
Sodium: 1758.2mg
Potassium: 430.6mg
Carbohydrates: 14.2g
Fiber: 1.9g
Sugar: 2.1g
Protein: 16.8g