Veal Barley Soup
4 pounds meaty veal shanks
3 onions, chopped
2 tablespoons olive oil
4 quarts water
4 beef bouillon cubes
Freshly ground black pepper to taste
3 carrots, diced
3 stalks celery or fennel, chopped
1 1/2 cups barley
2 cans (15 oz. each) stewed tomatoes
Chopped parsley for garnish
In a large soup kettle, brown the shanks and onions in oil.
Add the water, bouillon cubes, and pepper, bring to a boil, cover, and simmer 1-1/2 to 2 hours, or until the meat is tender.
Remove the veal shanks and skim the fat off the broth. Remove the meat from the bones and dice the meat.
Bring the broth to a boil and add the carrots, celery, and barley. Cover and simmer 1 hour, or until the barley is tender.
Add the meat and tomatoes and heat through. Sprinkle with parsley.
Servings: 20
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