In a bowl toss together cubed veal andcrushed garlic cloves; set aside.
Heat oil in a kettle over medium heat.Brown the veal; drain. Season with salt. Add water, beef broth,marjoram, and pepper. Bring to a boil. Reduce the heat to lowand simmer covered for 45 minutes. Add diced red potatoes andcorn. Continue simmering, covered, for 15 minutes, or until theveal and vegetables are tender.
Meanwhile, cut zucchini in half lengthwisethen into 1/4-inch slices. Add to the soup and continue cooking,covered, for 5 minutes, or until the zucchini is crisp-tender.
Makes 6 servings.
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