Sometimes, when I have fresh veal, the first thing that comes to mind is a clear soup with noodles. It's the kind of recipe that comes together easily, especially if you have some vegetables on hand. There's nothing complicated about it: you wash the meat, throw everything in a pot, and let the stove do most of the work. And if you're in the mood, you can use the meat for another dish later on.
Quick Info
Total Time: about 2 hours
Preparation Time: 20 minutes
Cooking Time: 1.5-2 hours
Servings: 6-8
Difficulty: easy
Recipe Type: clear meat soup
Ingredients
500 g veal or beef (you can also use poultry or pork if you don’t have veal)
3-4 carrots
2-3 parsley roots
1 onion
half a celery root
3-4 liters of water
noodles (amount to taste)
salt (or Vegeta, if you prefer)
parsley leaves
Instructions
1. Rinse the meat well under cold running water to remove any traces of bone or blood.
2. Place the meat in a large pot, cover with 3-4 liters of water, and let it simmer over medium heat until it starts to boil.
3. When foam forms on the surface, carefully skim it off to keep the soup clear.
4. In the meantime, peel the carrots, parsley roots, onion, and celery. Don’t chop them too small, as you’ll be removing them later.
5. Once the foam is gone, add the whole vegetables to the pot, add salt (or Vegeta, if you prefer), then reduce the heat to low-medium.
6. Let everything simmer gently without a vigorous boil for 1.5-2 hours. There's no need to watch the pot constantly; just check occasionally to see if you need to skim off any foam or if the water level is getting low.
7. When the meat and vegetables are well cooked (check with a fork to ensure they are tender), remove the pot from the heat.
8. Use a slotted spoon to remove the meat and vegetables. If you want a clear soup, strain it into a clean container.
9. Put the clear soup back on the heat and, when it comes to a boil, add the noodles. Cook them according to the package instructions or until you think they’re done, usually just a few minutes.
10. Turn off the heat and sprinkle with chopped parsley.
The boiled meat and vegetables can be eaten separately or used in another dish. Sometimes I use the meat in a different recipe, like green beans with veal.
Why I Make This Recipe Often
I enjoy making this soup because it requires little effort, and the result is a clear, light soup that’s perfect for lunch. The boiled meat and vegetables can easily be repurposed for other dishes, so nothing goes to waste.
Tips and Variations
Tips
1. To keep the soup clear, the heat should be low after it starts boiling.
2. If you want more flavor, use a bone with meat.
3. Don’t add the vegetables at the beginning; wait until the meat has been well skimmed, or you risk not having a clear soup.
Substitutions
Veal can be replaced with beef, poultry, or even pork, if that’s what you have on hand. Avoid using very fatty meat.
Variations
You can also add a bit of potato, but it’s not mandatory. The noodles can be swapped with small pasta for soup. Sometimes, if you don’t have parsley, you can use lovage leaves for flavor.
Serving Suggestions
The soup is served hot, with freshly cooked noodles and green parsley. The leftover meat and vegetables can be served separately or incorporated into other dishes.
Frequently Asked Questions
1. Can the soup be made with just beef?
Yes, but the cooking time might be longer, depending on how tender the meat is.
2. Can I use store-bought noodles or do they have to be homemade?
Any type of noodles works; it’s not necessary for them to be homemade.
3. What do I do with the meat and vegetables after I take them out of the soup?
You can eat them as they are or use them in other dishes (stews, salads, green beans).
4. Does the soup turn out as clear if I use Vegeta?
Generally, yes, just don’t add Vegeta at the beginning; do it after skimming.
5. Can the soup be frozen?
Yes, the clear soup without noodles can be frozen in portions.
Nutritional Values
Estimation for one serving (approximately 350 ml with noodles and meat):
Calories: 120-150 kcal
Protein: 10-14 g
Fat: 3-6 g (depends on the type of meat)
Carbohydrates: 13-18 g (depending on how many noodles you add)
Values are approximate and may vary based on the meat and vegetables used.
Storage and Reheating
Clear soup without noodles keeps well in the fridge in a sealed container for 3-4 days. Cooked noodles should only be added at serving time or directly in the bowl, otherwise, they will become too soft. The boiled meat and vegetables can be stored separately and consumed within 1-2 days or used in other dishes. Soup without pasta can be frozen if needed. Reheat over low heat to avoid cloudiness.
Quick Info
Total Time: about 2 hours
Preparation Time: 20 minutes
Cooking Time: 1.5-2 hours
Servings: 6-8
Difficulty: easy
Recipe Type: clear meat soup
Ingredients
500 g veal or beef (you can also use poultry or pork if you don’t have veal)
3-4 carrots
2-3 parsley roots
1 onion
half a celery root
3-4 liters of water
noodles (amount to taste)
salt (or Vegeta, if you prefer)
parsley leaves
Instructions
1. Rinse the meat well under cold running water to remove any traces of bone or blood.
2. Place the meat in a large pot, cover with 3-4 liters of water, and let it simmer over medium heat until it starts to boil.
3. When foam forms on the surface, carefully skim it off to keep the soup clear.
4. In the meantime, peel the carrots, parsley roots, onion, and celery. Don’t chop them too small, as you’ll be removing them later.
5. Once the foam is gone, add the whole vegetables to the pot, add salt (or Vegeta, if you prefer), then reduce the heat to low-medium.
6. Let everything simmer gently without a vigorous boil for 1.5-2 hours. There's no need to watch the pot constantly; just check occasionally to see if you need to skim off any foam or if the water level is getting low.
7. When the meat and vegetables are well cooked (check with a fork to ensure they are tender), remove the pot from the heat.
8. Use a slotted spoon to remove the meat and vegetables. If you want a clear soup, strain it into a clean container.
9. Put the clear soup back on the heat and, when it comes to a boil, add the noodles. Cook them according to the package instructions or until you think they’re done, usually just a few minutes.
10. Turn off the heat and sprinkle with chopped parsley.
The boiled meat and vegetables can be eaten separately or used in another dish. Sometimes I use the meat in a different recipe, like green beans with veal.
Why I Make This Recipe Often
I enjoy making this soup because it requires little effort, and the result is a clear, light soup that’s perfect for lunch. The boiled meat and vegetables can easily be repurposed for other dishes, so nothing goes to waste.
Tips and Variations
Tips
1. To keep the soup clear, the heat should be low after it starts boiling.
2. If you want more flavor, use a bone with meat.
3. Don’t add the vegetables at the beginning; wait until the meat has been well skimmed, or you risk not having a clear soup.
Substitutions
Veal can be replaced with beef, poultry, or even pork, if that’s what you have on hand. Avoid using very fatty meat.
Variations
You can also add a bit of potato, but it’s not mandatory. The noodles can be swapped with small pasta for soup. Sometimes, if you don’t have parsley, you can use lovage leaves for flavor.
Serving Suggestions
The soup is served hot, with freshly cooked noodles and green parsley. The leftover meat and vegetables can be served separately or incorporated into other dishes.
Frequently Asked Questions
1. Can the soup be made with just beef?
Yes, but the cooking time might be longer, depending on how tender the meat is.
2. Can I use store-bought noodles or do they have to be homemade?
Any type of noodles works; it’s not necessary for them to be homemade.
3. What do I do with the meat and vegetables after I take them out of the soup?
You can eat them as they are or use them in other dishes (stews, salads, green beans).
4. Does the soup turn out as clear if I use Vegeta?
Generally, yes, just don’t add Vegeta at the beginning; do it after skimming.
5. Can the soup be frozen?
Yes, the clear soup without noodles can be frozen in portions.
Nutritional Values
Estimation for one serving (approximately 350 ml with noodles and meat):
Calories: 120-150 kcal
Protein: 10-14 g
Fat: 3-6 g (depends on the type of meat)
Carbohydrates: 13-18 g (depending on how many noodles you add)
Values are approximate and may vary based on the meat and vegetables used.
Storage and Reheating
Clear soup without noodles keeps well in the fridge in a sealed container for 3-4 days. Cooked noodles should only be added at serving time or directly in the bowl, otherwise, they will become too soft. The boiled meat and vegetables can be stored separately and consumed within 1-2 days or used in other dishes. Soup without pasta can be frozen if needed. Reheat over low heat to avoid cloudiness.