Spring Time Veal Soup
|Veal||1 1⁄2 Pound, cut into 1 inch pieces (For Stew)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1 Tablespoon (Divided)|
|Water||3 1⁄2 Cup (56 tbs)|
|Beef broth||1 Can (10 oz)|
|Chopped marjoram/1/2 teaspoons dried marjoram leaves||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Red skinned potatoes||1⁄2 Pound, cut into 1/2 inch cubes|
|Corn kernels||1 1⁄2 Cup (24 tbs) (Fresh/Frozen)|
Toss veal with minced garlic in medium bowl; set aside.
Heat 2 teaspoons oil in Dutch oven or large, deep saucepan over medium heat.
Brown veal mixture, 1/2 at a time, using remaining oil as needed.
Pour off fat, if necessary.
Season veal with salt.
Return all veal mixture to saucepan.
Add water, broth, marjoram and pepper.
Bring to a boil.
Reduce heat to low; cover and simmer 45 minutes.
Add potatoes and corn.
Cover and simmer 15 minutes more or until veal and potatoes are fork-tender.
Meanwhile, cut zucchini in half lengthwise; cut into 1/4 inch-thick slices.
Add zucchini to veal mixture; cover and cook 5 minutes or until zucchini is crisp-tender.