Veal Soup Recipe

Directions:

1. Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat.
2. Add veal to pan and saute until lightly brown on all sides.
3. Stir in carrot, onion, celery, leek and pimiento (or red bell pepper) and saute 5 minutes longer.
4. Add broth, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.
5. Adjust seasonings if necessary.
6. Melt 1/4 cup butter in small saucepan over low heat.
7. Whisk in flour and stir for 3 minutes.
8. Whisk into soup.
9. Continue simmering 5 minutes longer.
10. While soup is simmering beat eggs in small bowl.
11. Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well.
12. Remove from heat and adjust seasonings if necessary.
13. Garnish soup bowls with parsley if desired.