Dutch Vegetable Soup with Meatballs

2 Slices stale white bread

1/3 c Milk

1 lb Ground veal or beef

1 Egg; beaten

2 ts Curry powder

3/4 ts Salt

1/4 ts Pepper

1 lg Onion; peeled, minced

1 lg Carrot; scraped, diced

1 lg Celery stalk; cleaned, diced

2 tb Butter or margarine

1 tb Salad oil

6 c Beef bouillon

1/4 ts Dried thyme or marjoram

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.