Soak the toast in water and squeeze. Add to the minced veal with the egg, coffee cream, parsley and spices and mix well. Form small loaves and fry in a non-stick pan with a little margarine. Remove the meatballs from the pan, deglaze with brown veal stock or soup and reduce.Clean and wash vegetables. Cut into small pieces and cook in vegetable soup, arrange the meatballs on plates with the colorful vegetables.