Veal Soup Recipe

Knuckle of veal 2 1/2 pounds

2 raw eggs

3 quarts water

2 tomatoes cut fine

1/2 onion

salt and pepper to season

a little flour

1/2 cup vermicelli or alphabet macaroni

2 eggs, beaten very light

1 1/2 tablespoons parmesan cheese



Put veal in stewing pan and allow it to cook until thoroughly done. Now

chop meat and add cheese, flour, salt and pepper if needed and form into

little balls about the size of a marble. While preparing these, drop in

macaroni and cook until tender. Now add the meat balls.



If too thick use a little water. Beat the eggs lightly and add while

boiling.

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