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Hearty Italian-Style Veal Soup

Prep Time:
30 mins.
Cook Time:
45 mins.


  • 1/2 lb. ground veal
  • 1/3 cup Italian bread crumbs
  • 1 egg
  • 1 tablespoon olive oil
  • 1 onion, chopped finely
  • 4 cups beef stock or veal stock
  • 2 tablespoons tomato paste
  • 28 oz. diced Italian tomatoes, with liquid
  • 1 potato, diced
  • 3 carrots, diced
  • 2 bay leaves
  • 2 teaspoons dried parsley
  • Salt and pepper to taste
  • 3/4 cup pasta shells
  • 1 cup broccoli florets
  • Gruyére or cheddar cheese for garnish
  • Pesto for garnish


  1. In a bowl, combine the veal, bread crumbs and egg. Shape into small meatballs, 3/4″ in diameter.
  2. In a large saucepan, heat the oil over medium-high heat. Fry the meatballs for about 5 minutes, or until well browned on all sides.
  3. Add the onion, beef stock or veal stock, tomato paste, tomatoes with their liquid, diced potatoes, carrots, bay leaves, and parsley. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer for 20 minutes.
  4. Add the pasta and continue cooking for 15 minutes. Add the broccoli and cook another 5 to 10 minutes or until the vegetables are tender.
  5. Pour into soup bowls and garnish with grated cheese and a spoonful of pesto.

Source: MilkFedVeal.com