Snapper Soup Recipe

Name: Snapper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs veal knuckle; 1 cup fat (chicken fat preferred, but whatever you want to use is fine); 3 onions, peeled and minced; 2 stalks celery, chopped; 2 carrots, peeled and diced; 1/4 teaspoon thyme; 1/2 teaspoon marjoram; 3 whole cloves; 1 bay leaf; salt and pepper, to taste; 1 cup flour; 3 -4 quarts beef broth; 2 cups tomatoes, strained; 2 cups sherry wine; 1 dash Tabasco sauce; 3 slices lemons; 1 egg, hard cooked and chopped; 1 snapping turtle meat, cut into pieces

Servings: persons

3 1/2 lbs veal knuckle
1 cup fat (chicken fat preferred, but whatever you want to use is fine)
3 onions, peeled and minced
2 stalks celery, chopped
2 carrots, peeled and diced
1/4 teaspoon thyme
1/2 teaspoon marjoram
3 whole cloves
1 bay leaf
salt and pepper, to taste
1 cup flour
3 -4 quarts beef broth
2 cups tomatoes, strained
2 cups sherry wine
1 dash Tabasco sauce
3 slices lemons
1 egg, hard cooked and chopped
1 snapping turtle meat, cut into pieces

1
Have the butcher break the veal knuckles into pieces.
2
Place in a roasting pan with chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.
3
Bake in an oven preheated to 400F until brown.
4
Remove from oven and add flour, mixing well and cook for an additional 30 minutes.
5
Pour browned mixture into a large soup kettle; add broth and tomatoes and simmer for 3 hours.
6
Combine meat with 1 cup sherry, salt, Tabasco and lemon; simmer 10 minutes.
7
Strain soup and combine the two mixtures.
8
Add egg, remaining sherry and serve at once.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 1/2 lbs veal knuckle, 1 cup fat (chicken fat preferred, but whatever you want to use is fine), 3 onions, peeled and minced, 2 stalks celery, chopped, and more.

Yes, Snapper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Snapper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions