Veal Soup Recipe – Eats Now

Name: Veal Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 1 lb boneless veal shoulder, cut into 3/4 inch cubes or 1 lb other veal stew meat; 2 medium carrots, chopped; 1/2 onion, chopped; 1 stalk celery, chopped; 1 leek, chopped; 1/4 cup chopped pimiento (or red bell pepper, chopped); 6 cups veal broth or 6 cups beef broth; 1 tablespoon parsley, chopped; 1/4 teaspoon dried marjoram; 1/4 teaspoon dried thyme; 1 bay leaf; 1/8 teaspoon nutmeg; salt and pepper; 1/4 cup butter or 1/4 cup margarine; 1/4 cup flour; 2 eggs; parsley (to garnish) (optional)

Servings: persons

2 tablespoons butter or 2 tablespoons margarine
1 lb boneless veal shoulder, cut into 3/4 inch cubes or 1 lb other veal stew meat
2 medium carrots, chopped
1/2 onion, chopped
1 stalk celery, chopped
1 leek, chopped
1/4 cup chopped pimiento (or red bell pepper, chopped)
6 cups veal broth or 6 cups beef broth
1 tablespoon parsley, chopped
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1/8 teaspoon nutmeg
salt and pepper
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 eggs
parsley (to garnish) (optional)

1
Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat.
2
Add veal to pan and saute until lightly brown on all sides.
3
Stir in carrot, onion, celery, leek and pimiento (or red bell pepper) and saute 5 minutes longer.
4
Add broth, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.
5
Adjust seasonings if necessary.
6
Melt 1/4 cup butter in small saucepan over low heat.
7
Whisk in flour and stir for 3 minutes.
8
Whisk into soup.
9
Continue simmering 5 minutes longer.
10
While soup is simmering beat eggs in small bowl.
11
Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well.
12
Remove from heat and adjust seasonings if necessary.
13
Garnish soup bowls with parsley if desired.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons margarine, 1 lb boneless veal shoulder, cut into 3/4 inch cubes or 1 lb other veal stew meat, 2 medium carrots, chopped, 1/2 onion, chopped, and more.

Yes, Veal 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.

Veal Soup

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