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Veal and Vegetable Soup recipe

A hearty vegetable soup with cubes of tenderveal.

Recipe: Veal and VegetableSoup

1 1/2 pounds veal, cubed
2 garlic cloves, crushed
1 tablespoon vegetable oil
1/4 teaspoon salt
3 1/2 cups water
2 cups beef broth
1 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/2 pound red potato, diced
1 1/2 cups frozen whole kernel corn

  • 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.

    boiled veal soup

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