- 1 medium onion, chopped
- 10-20 baby carrots, chopped
- 2-3 celery ribs, chopped
- 1 pound veal
- 8-10 cups water
- 3 tbsp vegetable oil
- 1 egg, whisked
- 2 tspn flour
- salt and pepper, to taste
- 1 handful parsley leaves, for garnish
Delicious Homemade Veal And Veggie Soup
This is by far my favorite soup, ever. It is another one of my mother's longstanding recipes and a staple dish from my childhood. A tasty precursor to a meal, or a meal in and of itself. My nieces love it too. The final product is a savory, thickened broth with bits of veggies and veal. This recipe produces a generous amount of soup (you can halve the ingredients for a smaller batch) that can be safely stored in the refrigerator and reheated for a week after making. The soup is especially comforting during fall and winter seasons, and can be a destructive cold and flu combatant. In any event, it is fairly easy to make and absolutely scrumptious!
To reheat the soup, place the pot over medium heat and add 2 cups of water to liquify. Heat the soup for 15 minutes, stirring occasionally.
- Chop the onion, baby carrots, and celery into small, edible bits. Each baby carrot can be chopped into 3-5 pieces or left whole, depending on preference. These ingredients are meant to be eaten in the soup and should be chopped (or not) to your liking.
- Slice the veal meat into small cubes.
- In a large pot, add the vegetable oil, veggies, and veal. Lightly simmer over low-medium heat for 45 minutes, stirring occasionally. Do not fry the ingredients. Add (2-3 tbsp) water periodically to ensure slow cooking.
- Add salt and pepper to taste.
- Add the water (8-10 cups, to your desired thickness) to the pot and bring to a boil. Let boil for 1-2 minutes before adding the next ingredients.
- In a separate bowl or cup, whisk 2 tbsp flour in 1/4 cup cold water. Add the slurry to the boiling soup bits at a time while stirring. The slurry will thicken the broth. Adding the slurry too quickly can produce a raw, starchy flavor.
- In another bowl, whisk the egg well. Add 2 ladles of the soup broth to the egg and mix with a fork until the egg breaks into tiny pieces (3 mins). Pour contents into the large pot, stir, and remove from heat.
- Garnish with parsley.
Add Noodles To The Soup
Although traditionally, this soup isn't made with noodles, feel free to add them! Add 6-8 ounces of egg noodles to the soup pot immediately after adding the slurry (the flour/water mix). The last few steps (#5-#8) should be completed relatively quickly. Make sure to not overcook the noodles. Typically, egg noodles are ready after 5-6 minutes of boiling.