Veal Soup
A hearty veal soup with tender meat and aromatic spices, perfect for comforting meals. Rich in flavor and suited for those who enjoy savory broths.
Ingredients
Instructions
- Remove large white and long red pepper from pickling spice, leaving a few cloves.
- Boil veal, salt, and pickling spice for 20 minutes.
- Add chopped onion to the pot.
- Boil until the meat is very tender, about 1 hour.
Tips & Substitutions
For a richer flavor, consider browning the veal cubes in a bit of oil before boiling. If you don't have mixed pickling spice, you can create a substitute using mustard seeds, coriander, and bay leaves. Also, feel free to add vegetables like carrots and celery for added nutrition and flavor. This soup can be served as a base for dishes like Meatballs In Sweet Sour Sauce.
Serving Suggestions
Serve the veal soup hot, garnished with fresh herbs like parsley or thyme for an aromatic touch. It pairs beautifully with crusty bread or a side salad for a complete meal. Consider serving it alongside a dish like Cajun Rice Dinner for a satisfying and hearty spread that your guests will love.
Storage & Reheating
Store any leftover veal soup in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over low heat, adding a splash of water if it thickens too much. For longer storage, freeze the soup in portions for up to three months. Thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Soup contains roughly 61 calories, with 5g protein, 2g carbohydrates, and 4g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 524mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other meats instead of veal?
Yes, you can substitute veal with beef or lamb. Cooking times may vary slightly, so ensure the meat is tender before serving. If you prefer a lighter option, chicken can also work well, but it will require less cooking time.
How can I make this soup thicker?
To thicken the soup, you can add a cornstarch slurry (mixing cornstarch with cold water) towards the end of cooking. Alternatively, blending a portion of the soup and returning it to the pot will also create a thicker texture without altering the flavor.
Is this soup suitable for freezing?
Yes, veal soup freezes well. Ensure it's cooled completely before transferring it to freezer-safe containers. Just remember to leave some space at the top of the container, as the soup will expand when frozen. Reheat thoroughly after thawing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).