Veal Soup
Savor the comforting flavors of this hearty Veal Soup, a soul-warming dish perfect for cool evenings or family gatherings. Featuring tender bone-in veal, vibrant vegetables like carrots, celery, and potatoes, and a rich base of beef or veal stock infused with aromatic herbs such as thyme and bay leaves, this soup strikes the perfect balance between indulgence and nourishment. The addition of tomato paste enhances the broth’s depth, while sautéed onions and garlic add layers of savory goodness. Slow-simmered to perfection, this one-pot recipe delivers melt-in-your-mouth veal and perfectly tender vegetables, making every spoonful satisfying and flavorful. Garnished with fresh parsley for a bright finish, this classic veal soup is easy to prepare, ready in 90 minutes, and ideal for serving as a wholesome entrée or side. Perfect for anyone seeking a hearty veal recipe that brings comfort and elegance to the dining table.
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Recipe Information
Ingredients
- 500 grams veal (bone-in, cubed)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 medium carrots (sliced)
- 2 stalks celery stalks (sliced)
- 3 medium potatoes (cubed)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 6 cups beef or veal stock
- 2 pieces bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cups water (if needed)
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the cubed veal and sear for 3–4 minutes on each side until browned. Remove the veal and set it aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5–7 minutes until softened and fragrant.
Stir in the minced garlic and cook for another 1 minute.
Add the tomato paste to the pot and stir well, cooking for 2 minutes to deepen its flavor.
Return the seared veal to the pot, then pour in the beef or veal stock.
Add the bay leaves, fresh thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the cubed potatoes and continue cooking for an additional 20–25 minutes or until the potatoes and veal are tender.
If the soup becomes too thick during cooking, add up to 1/2 cup of water as needed to reach the desired consistency.
Remove the bay leaves and thyme sprigs before serving.
Ladle the veal soup into bowls and garnish with fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.3 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
