Recipes > Soup > Veal Soup

Veal Soup


  • knuckle of veal 2 1/2 pounds
  • 2 raw eggs
  • 3 quarts water
  • 2 tomatoes cut fine
  • 1/2 onion
  • salt and pepper to season
  • a little flour
  • 1/2 cup vermicelli or alphabet macaroni
  • 2 eggs, beaten very light
  • 1 1/2 tablespoons parmesan cheese


Put veal in stewing pan and allow it to cook until thoroughly done. Now chop meat and add cheese, flour, salt and pepper if needed and form into little balls about the size of a marble. While preparing these, drop in macaroni and cook until tender. Now add the meat balls.

If too thick use a little water. Beat the eggs lightly and add while boiling.


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The Suffrage Cook Book (1915).

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