1 lb boneless veal shoulder, cut into 3/4 inch cubes or 1 lb other veal stew meat
2 medium carrots, chopped
1/2 onion, chopped
1 stalk celery, chopped
1 leek, chopped
1/4 cup chopped pimiento (or red bell pepper, chopped)
6 cups veal broth or 6 cups beef broth
1 tablespoon parsley, chopped
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1/8 teaspoon nutmeg
salt and pepper
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 eggs
parsley (to garnish) (optional)
Steps:
Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat.
Add veal to pan and saute until lightly brown on all sides.
Stir in carrot, onion, celery, leek and pimiento (or red bell pepper) and saute 5 minutes longer.
Add broth, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.
Adjust seasonings if necessary.
Melt 1/4 cup butter in small saucepan over low heat.
Whisk in flour and stir for 3 minutes.
Whisk into soup.
Continue simmering 5 minutes longer.
While soup is simmering beat eggs in small bowl.
Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well.
Remove from heat and adjust seasonings if necessary.
Garnish soup bowls with parsley if desired.
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