Mosner Veal & Lamb

Dad always got to work before daybreak to walk the floor and handpick the best meats for every customer order. It's only natural that we follow in his footsteps. Michael & Philip Mosner March 2009

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Veal and Vegetable Soup

Veal and Vegetable Soup



Serves: 6
Preparation & Cook Time: 1 - 1 1/2 hours
Nutritional Information:
264 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 104 mg cholesterol; 583 mg sodium; 14 g carbohydrate; 2.0 g fiber; 31 g protein; 8.7 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 1.8 mg iron; 12.1 mcg selenium; 4.9 mg zinc.



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Ingredients

2-1/2 lb veal for stew, cut into 1" pieces 1/3 cup all-purpose flour 3 Tbsp olive oil 1 large onion, coarsely chopped 3 large cloves garlic, minced 1 can (14 to 14-1/2 oz) chicken broth 2 tsp dried thyme 1 pkg (1 lb) baby carrots 1 lb small new red-skinned potatoes, halved 1 cup frozen peas

Directions

1. In Dutch oven, heat 2 teaspoons oil over medium heat until hot. Add veal and garlic, 1/2 at a time, and brown evenly, stirring occasionally; add remaining oil as needed. Return all veal to pan; season with salt. 2.Add water, broth, marjoram and pepper to pan; bring to a boil. Reduce heat to low; cover tightly and simmer 45 minutes. 3. Add potatoes and corn; continue simmering, covered, 15 minutes or until veal and vegetables are tender. Add zucchini; simmer, covered, 5 minutes or until zucchini is crisp-tender.