Veal Soup

• 2 tablespoons butter or 2 tablespoons margarine
• 1 lb boneless veal shoulder, cut into 3/4 inch cubes or 1 lb other veal stew meat
• 2 medium carrots, chopped
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 1 leek, chopped
• 1/4 cup chopped pimiento (or red bell pepper, chopped)
• 6 cups veal broth or 6 cups beef broth
• 1 tablespoon parsley, chopped
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/8 teaspoon nutmeg
• salt and pepper
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup flour
• 2 eggs
• parsley (to garnish) (optional)

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.

butter, veal shoulder, carrots, onion, celery, pimiento, veal broth, parsley, marjoram, thyme, bay leaf, nutmeg, salt, butter, flour, eggs, parsley

Taken from www.food.com/recipe/veal-soup-75035 (may not work)