Best 4 Veal Soup Recipes

CHICKEN SOUP WITH TINY VEAL MEATBALLS

Steps:

• Heat the olive oil in a 10-quart soup kettle. Add the garlic and saute for a minute, then add the veal and brown on all sides. Add the chicken wings and four quarts of water. Bring to a boil, lower the heat and cook for 20 minutes, skimming the top from time to time.
• Add the onion, bay leaves, celery, carrots, salt, peppercorns and dill. Bring to a boil, lower the heat and cook for one hour or until the veal is tender when pierced with a fork.
• Remove the veal and save for making the meatballs. Strain the soup through a fine sieve. Cool and refrigerate until ready to use.
• When preparing to serve, skim the fat from the surface of the soup. Bring the soup to a boil, lower the heat and gently drop in the tiny meatballs. Cook for 15 minutes.
• To serve, pour the soup in individual bowls. Place three meatballs in each bowl, garnish each with one-half teaspoon of fresh salmon caviar and watercress leaves.

VEAL SOUP

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.

CLASSIC ONION SOUP WITH VEAL STOCK

Steps:

• In a large heavy kettle, melt the butter over medium heat. Add the onions, leeks and garlic. Cook, stirring occasionally, until the vegetables are very soft and deeply browned, about 1 hour. (Lower the heat if the onions begin to stick to the bottom of the pan or burn.)
• Add the veal stock to the kettle. Wrap the thyme, parsley and bay leaf in a small square of cheesecloth and add the bundle to the kettle. Bring to a boil, lower to a simmer and simmer 15 minutes. Remove from the heat, stir in the sherry and season to taste with salt and pepper.
• When ready to serve, preheat the oven to 400 degrees. Place a slice of toasted bread in the bottom of 6 ovenproof soup bowls. Ladle 1 cup of soup over each. Sprinkle generously with cheese and bake until the cheese is deeply browned and bubbling, about 10 minutes. Allow to cool slightly and serve.

ITALIAN VEAL AND CANNELLINI BEAN SOUP

Steps:

• Mix all ingredients except bell pepper and basil in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until veal is tender.
• Stir in bell pepper and basil.
• Cover and cook on high heat setting about 15 minutes or until hot.