Posted on in Soup Recipes

Portuguese Veal and Pasta Soup (Sopa de Vitela) Recipe

Portuguese veal and pasta soup recipe (receita de sopa de vitela e massa), a hearty, flavorful dish with tender veal, vegetables, pasta, and a savory broth.
5 out of 5 with 2 ratings
Views: 991
Portuguese Veal and Pasta Soup (Sopa de Vitela) Recipe

Preparation time 15 min
Cooking Time 45 min
Ready In1 h
Level of DifficultyEasy
Servings4

Ingredients

14 oz (400 g) veal, cut into small cubes2 large carrots, diced5.3 oz (150 g) elbow pasta1.8 oz (50 g) margarine (approximately 3.5 tbsp)1 1/2 tablespoons all-purpose flour2 tablespoons tomato paste1 beef bouillon cubeSalt to tastePaprika to taste
14 oz (400 g) veal, cut into small cubes2 large carrots, diced5.3 oz (150 g) elbow pasta1.8 oz (50 g) margarine (approximately 3.5 tbsp)1 1/2 tablespoons all-purpose flour2 tablespoons tomato paste1 beef bouillon cubeSalt to tastePaprika to taste
Get Portuguese ingredients

Preparation

  1. Season the veal with salt and paprika.
  2. Mix well to coat the meat evenly.
  3. In a pot, heat the margarine over medium heat.
  4. Once hot, add the veal and carrots.
  5. Stir and cook until the veal is lightly browned.
  6. Add the flour, stirring to combine thoroughly.
  7. Stir in the tomato paste and the beef bouillon cube.
  8. Gradually pour in 8 ½ cups (2 liters) of water while stirring.
  9. Cover the pot and let it cook for about 40 minutes or until the meat is tender.
  10. After the meat is cooked, add the pasta.
  11. Stir and let it cook for another 10 minutes.
  12. If the soup is too thick, add a bit more water for the desired consistency.
  13. Once the pasta is cooked, serve hot.

Recipe & Photo Credit: Sabor Intenso

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