Veal Soup

READY IN: 1hr 20mins
Recipe by ellie_

Hot veal soup is wonderful served with Popovers or garlic bread on a cold day. Recipe source: Bon Appetit (December, 1982)

Top Review by Kim127

As ellie says, this is a great soup on a cold day. I did leave out the pimento/red pepper because I don't care for it, but I don't think it took anything away from the soup. It was easy to make and the instructions are clear and I felt that the seasonings were great the way they are listed. I think I may have chopped my vegetables a little too small, for while the soup has a really good taste, it doesn't look that good. I will chop the veggies larger next time.

Ingredients Nutrition


  1. Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat.
  2. Add veal to pan and saute until lightly brown on all sides.
  3. Stir in carrot, onion, celery, leek and pimiento (or red bell pepper) and saute 5 minutes longer.
  4. Add broth, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.
  5. Adjust seasonings if necessary.
  6. Melt 1/4 cup butter in small saucepan over low heat.
  7. Whisk in flour and stir for 3 minutes.
  8. Whisk into soup.
  9. Continue simmering 5 minutes longer.
  10. While soup is simmering beat eggs in small bowl.
  11. Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well.
  12. Remove from heat and adjust seasonings if necessary.
  13. Garnish soup bowls with parsley if desired.

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