- 250 g (1/2 lb) ground Quebec Milk-Fed Veal
- 80 ml (1/3 cup) Italian bread crumbs
- 1 egg
- 15 ml (1 tbsp) olive oil
- 1 onion, chopped finely
- 1 L (4 cups) prepared concentrated veal stock or sodium reduce beef stock
- 30 ml (2 tbsp) tomato paste
- 1 can (796 ml / 28 oz) diced Italian tomatoes, with liquid
- 1 potato, diced
- 3 carrots, diced
- 2 bay leaves
- 10 ml (2 tsp) dried parsley
- Salt and pepper to taste
- 180 ml (3/4 cup) pasta shells (whole wheat, preferably)
- 250 ml (1 cup) broccoli florets
- Grated Friulano or cheddar for garnish
- Pesto for garnish
- In a bowl, combine the milk-fed veal, bread crumbs and egg. Shape into small balls, about 2 cm (3/4″) in diameter.
- In a large saucepan, heat the oil over medium-high heat. Fry the meatballs for about 5 minutes, or until well browned on all sides. Add the onion, veal stock, tomato paste, tomatoes with their liquid, diced potatoes and carrots, bay leaves and parsley. Season with salt and pepper to taste.
- Bring to a boil. Reduce heat to low and simmer for 20 minutes. Add the pasta and continue cooking for 15 minutes. Add the broccoli and cook another 5 to 10 minutes or until the vegetables are tender.
- Pour into soup bowls and garnish with grated cheese and a spoonful of pesto.
- Serve with multigrain bread.
Variation: instead of pasta, use 125 ml (1/2 cup) of rice, and replace the potatoes with diced turnip. Omit the pesto.