Italian Soup with Quebec Grain-Fed Veal Meatballs

Type of cut: ground veal

Yield: 4 servings

Degree of difficulty: easy

Preparation: 25 minutes

Cooking: 10 minutes

Cooking method: simmering



  • 500 g (1 lb) ground Quebec Grain-Fed Veal
  • 2 eggs
  • 60 ml (1/4 cup) Italian parsley, finely chopped
  • 125 ml (1/2 cup) ground parmesan cheese
  • 125 ml (1/2 cup) bread crumbs
  • Salt and freshly ground pepper
  • 1.5 l (6 cups) chicken stock
  • 2 zucchini, diced or julienned
  • Grated Parmesan cheese


  1. In a bowl, mix the ground grain-fed veal, eggs, Italian parsley, ground parmesan and bread crumbs. Season with salt and pepper. Shape the seasoned meat into meatballs of uniform size.
  2. Coating your hands with olive oil will make rolling the meatballs easier.
  3. Bring the chicken stock to the boil and add the meatballs.
  4. Let the stock simmer to poach the meatballs for about 10 minutes or until they rise to the surface.
  5. Add the zucchini and cook for 1 minute
  6. Serve immediately with ground Parmesan cheese.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011