Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.65 Kcal (1435 kJ) | ||
| Calories from fat | 167.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.59g | 29% | |
|---|---|---|---|
| Cholesterol | 115.72mg | 39% | |
| Sodium | 414.69mg | 17% | |
| Potassium | 345.07mg | 7% | |
| Total Carbs | 9.39g | 3% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 37.32g | 75% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4mg | 22% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 109.68 Kcal (459 kJ) | ||
| Calories from fat | 53.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 29% | |
|---|---|---|---|
| Cholesterol | 37.04mg | 39% | |
| Sodium | 132.74mg | 17% | |
| Potassium | 110.45mg | 7% | |
| Total Carbs | 3.01g | 3% | |
| Sugars | 0.72g | 9% | |
| Dietary Fiber | 0.54g | 7% | |
| Protein | 11.95g | 75% | |
| Vitamin C | 1.4mg | 7% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.3mg | 22% | |
| Calcium | 18.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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