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Veal Soup with Macaroni

A soup of veal and macaroni simmered in broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal Soup with Macaroni

Ingredients

Directions

Make the broth

  1. Boil the veal in the water for nearly three hours until it is reduced to shreds.

  2. Strain the meat from the soup.

Cook the macaroni

  1. In a separate pot, boil the macaroni in enough water to cover it until tender, cutting it into 1-inch pieces.

  2. Add a little butter to the macaroni when nearly done.

Combine and serve

  1. Season the soup to taste, and return the macaroni and the cooking water to the soup.

  2. Let it boil briefly and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal knuckle
Releases gelatin and flavor into the water, giving the soup body and richness.
Italian macaroni
Provides the starchy pasta pieces that give the soup its substance.
Butter
Adds fat and a rich, smooth flavor to the cooked macaroni.

The step that matters

Boiling the veal for nearly three hours. A gentle, sustained simmer slowly breaks down connective tissue and collagen into gelatin, which gives the broth body. Boiling too hard or stopping early leaves the broth thin and the meat tough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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