You are here

Veal Soup

admin's picture
Ingredients
  Boneless veal 12 Ounce, cut into 1/2-inch cubes
  Zucchini 5 Ounce (1 Medium One)
  Minced onion 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Thyme leaves 1 1⁄4 Dash (Generous Dash)
  Pepper 1 1⁄4 Dash (Generous Dash)
  Beef broth 3 Cup (48 tbs)
  Tomato paste 2 Tablespoon
  Sliced celery 1 1⁄2 Cup (24 tbs), cut into 1/4 inch thick slices
Directions

Heat nonstick skillet over high heat.
Cook veal until browned on all sides.
Remove veal and set aside.
Cut zucchini into 1/4-inch thick slices and cut each slice into quarters.
Add zucchini, onion, salt, thyme, and pepper to skillet in which veal was browned.
Cover and cook, stirring occasionally, until zucchini is tender-crisp.
Set aside.
In medium saucepan combine veal, broth, and tomato paste.
Bring to a boil; reduce heat and simmer until veal is tender, about 30 minutes.
During last 10 minutes, stir in celery and zucchini mixture.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Veal
Interest: 
Healthy

Rate It

Your rating: None
4.263335
Average: 4.3 (15 votes)