Veal and Pasta Soup (Sopa de Vitela)

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