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.