Heat 1 T. oil in the bottom of a Dutch oven or stock pot.
Add chopped vegetables and salt, pepper. Feel free to throw in whatever vegies you have in the fridge or want to use up!
Saute until somewhat soft.
Stir in curry powder and cook for another minute or two.
Add water. Cover and simmer until vegetables are soft (30-90 minutes). Skim as needed.
Use a hand-held blender to blend soup smooth, or put through regular blender in portions and return to pan. Add water if it is too thick (the soup should be thicker than broth, but thinner than tomato sauce).
Stir in tomato sauce or paste, and again bring soup to a boil.
Mix together ground beef and seasonings.
Form into small balls (1/2-1") and drop into boiling soup. Simmer 10 minutes or so until meatballs are cooked through.
Check for taste, add salt and/or pepper if needed.