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Spring Time Veal Soup Recipe
|Veal||1 1⁄2 Pound, cut into 1 inch pieces (For Stew)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1 Tablespoon (Divided)|
|Water||3 1⁄2 Cup (56 tbs)|
|Beef broth||1 Can (10 oz)|
|Chopped marjoram/1/2 teaspoons dried marjoram leaves||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Red skinned potatoes||1⁄2 Pound, cut into 1/2 inch cubes|
|Corn kernels||1 1⁄2 Cup (24 tbs) (Fresh/Frozen)|
Serving size: Complete recipe
Calories 2578 Calories from Fat 748
% Daily Value*
Total Fat 83 g128.2%
Saturated Fat 28.9 g144.7%
Trans Fat 0 g
Cholesterol 540 mg
Sodium 2505.5 mg104.4%
Total Carbohydrates 269 g89.5%
Dietary Fiber 61.6 g246.4%
Sugars 5.3 g
Protein 173 g347%
Vitamin A 15.2% Vitamin C 89.5%
Calcium 21.7% Iron 19.2%
*Based on a 2000 Calorie diet
Heat 2 teaspoons oil in Dutch oven or large, deep saucepan over medium heat.
Brown veal mixture, 1/2 at a time, using remaining oil as needed.
Pour off fat, if necessary.
Season veal with salt.
Return all veal mixture to saucepan.
Add water, broth, marjoram and pepper.
Bring to a boil.
Reduce heat to low; cover and simmer 45 minutes.
Add potatoes and corn.
Cover and simmer 15 minutes more or until veal and potatoes are fork-tender.
Meanwhile, cut zucchini in half lengthwise; cut into 1/4 inch-thick slices.
Add zucchini to veal mixture; cover and cook 5 minutes or until zucchini is crisp-tender.