Combine 1/2 pound stewing veal, 1 cup canned tomatoes, 1 cup water, 1 chicken bouillon cube, 1/2 onion (chopped), parsley and a dash of garlic powder in a pot and simmer.
When meat is tender, remove all the bones.
Grind the stew in blender, adding a tablespoon of wheat germ or 1/2 slice of whole wheat bread.