|Onions||3 Medium, sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|Veal||1⁄2 Pound, ground|
|Pork||1⁄4 Pound, ground|
|Stock||4 Cup (64 tbs) (Can Be Made With 4 Bouillon Cubes And 4 Cups Boiling Water)|
|Potatoes||2 Medium, sliced|
|Tomatoes||3 Small, chopped|
|French bread slices||6|
Heat butter and oil in a 3 quart glass or ceramic casserole on the highest setting for 20 seconds.
Add onions and garlic and fry for 2 minutes.
Add paprika and cook for 30 seconds.
Stir in the ground meats, and cook for 2 minutes.
Gradually add the stock, and season to taste.
Cover and cook on highest setting for 5 minutes.
Add potato and tomato, and cook covered for 8 minutes longer, until the potatoes are soft.
Toast bread in toaster or in a broiler until crisp and brown.
Serve with the soup.