Wednesday, December 07, 2005

Dutch Vegetable Soup with Curry Meatballs

2 slices stale bread
1/3 cup milk
1 pound ground beef
1 egg, beaten
3/4 teaspoon salt
1 large onion, diced
1 celery stock, diced
1 Tablespoon vegetable oil
1/4 teaspoon thyme or marjoram
t teaspoom curry powder
1/4 teaspoon pepper
1 large carrot, diced
2 tablespoons butter
6 cups beef bouillon

1. Soak bread in the milk until soft, mash.
2, Add beef, egg, curry, salt and pepper; mix well.
3. Saute onion, carrot and celery in butter and oil in a large kettle for five minutes.
4. Add bouillon and thyme or marjoram, Bring to boil.
5. Lower heat and cook slowly, covered for 20 minutes.
6. Add meatballs and cook about 25 minutes until vegetables and meatballs are tender.

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