1Melt butter in the pot oven over medium-high heat. Add veal to pan and saute until lightly brown on all sides.
2Stir in carrot, onion, celery, leek and red bell pepper and saute 5 minutes longer.
3Add broth, tomato puree, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.
4Melt 1/4 cup butter in small saucepan over low heat. Whisk in flour and stir for 3 minutes and then whisk into soup. Continue simmering 5 minutes longer.
5Beat eggs in small bowl. Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well.