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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