Veal Soup Food
CHICKEN AND EGG SOUP WITH LITTLE VEAL MEATBALLS
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- This recipe has many personal touches: The combination of beef and chicken in the base of the recipe is something I got from my mother, studding the chicken with a couple of cloves to add a special flavor from making chicken stock at Guy Savoy in Paris and most of all, the meatballs from my parents. This soup is a meal unto itself and tastes even better leftover.
- 2 stalks celery with leaves, inner pieces from the bunch peeled of outer skin, cut into 1/2-inch pieces
- Soup: Season the chicken with salt, to taste, and push the 2 cloves into 1 of the chicken thighs. Add it to a large stock pot, cover with about 4 quarts water and bring to a simmer over medium heat.
- Meanwhile, season the beef bones with salt and brown them in a cast iron pan with the canola oil, searing them over medium heat. Add them to the pot with the chicken. To the pan that the bones were seared in, over medium heat, add the carrots, celery and onion and toss until they are coated in oil. Add the thyme and bay leaves to the stock pot along with the sauteed vegetables. Bring the soup to a gentle simmer and skim the surface with a ladle. Discard any oil or "scum" that accumulates. Sprinkle with a pinch of salt, not too much, and lower the heat to finish cooking the chicken slowly.
- Meatballs: Put the ground veal into a medium bowl. Add the salt, garlic, Parmesan, basil, egg and bread crumbs. Use your hands to mix to blend the ingredients. Roll a small meatball and cook a "tester" ladled into the soup, if desired. Taste and reseason the meat mixture, if needed. Roll the rest of the veal into small meatballs. They should be about the size of a small cherry tomato. (Chef's Note: Imperfectly rolled meatballs actually make this soup more homey and real.) Arrange the meatballs in a single layer on a baking sheet and refrigerate.
- After about 45 minutes at a gentle simmer, taste the chicken soup and adjust the seasoning, if needed. Use a large spoon and a pair of tongs to remove the chicken to a baking sheet or other flat surface and allow it to cool for a few minutes. Remove the beef bones and scoop out the marrow. Add it to the soup, if desired. Remove and discard the fresh thyme and bay leaves. Take the breast and thigh meat off the chicken, taking care to discard the bones and skin. Break the chicken into bite-size pieces, but not too small, and add them to the soup.
- Bring the soup to a gentle simmer and add the meatballs. Allow it to continue simmering for a couple of minutes so the meatballs have a chance to cook. Drizzle in the eggs and continue to mix as they cook. They should look like little threads in the soup. Stir in the spinach and taste for seasoning. Transfer the soup to serving bowls and serve sprinkled with the Parmesan.
VEAL SOUP
Hot veal soup is wonderful served with Popovers or garlic bread on a cold day. Recipe source: Bon Appetit (December, 1982)
Provided by ellie_
Categories Veal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
VEAL STROGANOFF
Indulge in creamy comfort with this homemade skillet stroganoff. Using simple, fresh ingredients and staying away from canned soup bases, this recipe skimps on the sodium, allowing the true flavors of veal, fresh broccoli and mushrooms to shine through. To make this recipe lower in fat, use fat-free sour cream.
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large deep skillet on medium-high, heat oil. Brown veal on both sides, about 1 minute per side. Transfer to a plate and season with salt and pepper.
- In same skillet, add mushrooms and cook until golden, about 5 minutes.
- Add broth and bring to a boil. Add noodles and cook for 5 minutes. Stir in broccoli, cover and reduce heat to simmer until most of the liquid has been absorbed, the noodles are tender, and the broccoli is tender-crisp, about 5 minutes.
- Stir in sour cream and veal until well combined. Sprinkle with parsley. Serve warm.
Nutrition Facts : Calories 475, Fat 16.3, SaturatedFat 6.5, Cholesterol 149, Sodium 727.9, Carbohydrate 45.7, Fiber 2.1, Sugar 1.3, Protein 36.4
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