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Spring Time Veal Soup

Healthycooking's picture
  Veal 1 1⁄2 Pound, cut into 1 inch pieces (For Stew)
  Garlic 2 Clove (10 gm), minced
  Olive oil 1 Tablespoon (Divided)
  Salt 1⁄2 Teaspoon
  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)
  Zucchini 1 Small

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2578 Calories from Fat 748

% Daily Value*

Total Fat 83 g128.2%

Saturated Fat 28.9 g144.7%

Trans Fat 0 g

Cholesterol 540 mg180%

Sodium 2505.5 mg104.4%

Total Carbohydrates 269 g89.5%

Dietary Fiber 61.6 g246.4%

Sugars 5.3 g

Protein 173 g347%

Vitamin A 15.2% Vitamin C 89.5%

Calcium 21.7% Iron 19.2%

*Based on a 2000 Calorie diet


Spring Time Veal Soup Recipe