Dutch Vegetable Soup With Meatballs Recipe

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Dutch Vegetable Soup With Meatballs Ingredients

2 slices stale white bread
1/3 cup milk
1 lb 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

A Recipe for
Dutch Vegetable Soup With Meatballs

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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This is a recipe for Dutch Vegetable Soup With Meatballs from the recipe cookbook of Recipes-to-go (Meat)

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Dutch Vegetable Soup With Meatballs recipe - a tasty recipe for you to add to your collection!
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Dutch Vegetable Soup With Meatballs

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Dutch Vegetable Soup With Meatballs 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.

Serves: 6

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Dutch Vegetable Soup With Meatballs Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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