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Homemade Veal And Vegetable Soup

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  • 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!

Reheating Instructions

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.

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour 30 min

2 hours

8-10 main course servings

I like the celery chopped into small pieces.

I like the celery chopped into small pieces.

Tender veal (usually labeled "for stew") is ideal.

Tender veal (usually labeled "for stew") is ideal.

Lightly simmer in soup pot for 45 minutes to an hour.

Lightly simmer in soup pot for 45 minutes to an hour.

Final product, just seconds after adding the egg.

Final product, just seconds after adding the egg.


  1. 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.
  2. Slice the veal meat into small cubes.
  3. 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.
  4. Add salt and pepper to taste.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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