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Dutch Vegetable Soup with Meatballs
Date added: December 19, 2007
- Servings: 6 change
- Calories per serving: 200
- Prep time: 40
- Cook time: 50
Ingredients
- 2 silces white bread
- 3/10 cup milk, whole, 3.5%, homogenized, w/add vit d
- 1 pound Ground veal or beef
- 2 tsp curry powder
- 3/4 tsp salt, table
- 1 egg beaten
- 1 large onion peeled, minced
- 1 large carrots scraped, diced
- 1 large Celery stalk cleaned, diced
- 2 tbsp butter, unsalted
- 1 tbsp oil, corn, salad or cooking
- 6 cup Beef bouillon
Recipe Method
1. Soak bread in milk in a large bowl until soft; mash. Add veal or beef, egg, curry powder, salt, and 1/4 ts of pepper into the soaked bread; and mix it well. Shape meat mixture into 1 1/2 balls. Set aside.
2. Saute onion, carrot, and celery in heated butter and oil in a large kettle for 5 minutes. Add beef bouillon and 1/4 ts dried thyme or marjoram. Bring to a boil. Use 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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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 200 | 10% |
| Fat 10g | 16% |
| Cholesterol 52mg | 17% |
| Sodium 423mg | 18% |
| Carbohydrates 11g | 10% |
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