Veal Soup - Aunt Mary

By melissaf

Ingredients

• 4 lbs veal breast & veal bones
• 8-10 quarts water
• Carrots – 3 lbs sliced
• Celery – 1 package sliced
• Onion – 3 chopped
• Stewed or Diced Tomatoes – 4 cans
• Orzo - 1 – 1 1/2 lbs
• Parsley
• Salt & Pepper
• 4 Bay Leaves
• 8 Chicken bouillon cubes

Details

Servings 1
Adapted from google.com

Preparation

Step 1

Cover veal bones with water. Bring to a boil for 1 minute , drain and rinse pot.
Refill pot with water and add salt, pepper and bay leaves. Cook on medium heat for 2 hours. Slice carrots, celery, onions, parsley and add to broth. (remove veal bones first) Chop tomatoes and add. Add orzo. Add bouillon cubes for taste.