Veal Soup Recipes

VEAL SOUP

Veal Soup image

Hot veal soup is wonderful served with Popovers or garlic bread on a cold day. Recipe source: Bon Appetit (December, 1982)

Provided by ellie_

Categories Veal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

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)

Steps:

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

VEAL STEW

Veal Stew image

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.

Provided by MNKENNEY

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h40m

Yield 4

Number Of Ingredients 7

Ingredients

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

Steps:

In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
Add meat to the pot, and brown evenly.
Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g

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