Veal soup

JanaBy Jana    

March 18, 2015

Veal soup 0 5 0
  • Prep: 15 mins
  • Cook: 50 mins
  • 15 mins

    50 mins

    1 hr 5 mins

  • Yields: 4 Servings


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.


2 tbsp butter

300g boneless veal, cut into small cubes

2 carrots, chopped

1 onion, chopped

1 stalk celery, chopped

1 leek, chopped

1 red bell pepper, chopped

1l cups veal/beef broth

1 cup of tomato puree

1 tbsp parsley, chopped

1⁄4 tsp dried marjoram

1⁄4 tsp dried thyme

1 bay leaf

1⁄8 tsp nutmeg

salt and pepper

1⁄4 cup flour

2 eggs


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