Dutch Vegetable Soup with Meatballs

• 2 slices bread, white stale
• 13 cup milk
• 1 pound ground beef or veal
• 1 each eggs beaten
• 2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large onions peeled, minced
• 1 large carrots scraped, diced
• 1 large celery stalks cleaned, diced
• 2 tablespoons butter or margarine
• 1 tablespoon vegetable oil
• 6 cups beef stock
• 1/4 teaspoon thyme dried

1. Soak bread in milk in a large bowl until soft; mash.
2. Add veal or beef, egg, curry powder, salt, and pepper; mix well.
3. Shape into 1 1/2 inch balls.
4. Saute onion, carrot, and celery in heated butter and oil in a large kettle 5 minutes.
5. Add bouillon and thyme or marjoram.
6. Bring to a boil.
7. Lower heat and cook slowly, covered, 20 minutes.
8. Add meatballs and cook about 25 minutes, until vegetables and meatballs are tender.

bread, milk, ground beef, eggs, curry powder, salt, black pepper, onions, carrots, celery stalks, butter, vegetable oil, beef stock, thyme

Taken from recipeland.com/recipe/v/dutch-vegetable-soup-meatballs-38616 (may not work)