Hearty Italian Meatball Soup

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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Ingredients

  • 3/4 lb (340 g) lean ground beef
  • 1 cup (250 mL) finely minced onion
  • 1/3 cup (80 mL) dry bread crumbs
  • 1/2 cup (125 mL) finely chopped fresh parsley leaves
  • 1/4 cup (60 mL) finely chopped fresh basil leaves
  • 3 cloves garlic, finely minced
  • 1 egg, beaten
  • 1/2 tbsp (8 mL) canola oil
  • 2 boxes CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1 cup (250 mL) diced carrots
  • 1/4 cup (60 mL) uncooked orzo pasta or rice*
  • 1/4 tsp (1 mL) black pepper

Directions

  1. Combine beef,onion,bread crumbs,1/4 cup (60 mL) parsley,basil,garlic and egg in bowl. Knead mixture until well blended. Form into tiny meatballs – 1/2" (1 cm) in diameter.
  2. Heat oil in large non-stick skillet at medium-high. Cook meatballs until browned on all sides. Remove and set aside.
  3. Heat broth to a boil in large saucepan. Add meatballs and carrots. Reduce heat to low,cover and simmer 20 minutes,stirring occasionally.
  4. Stir in orzo,remaining parsley and black pepper. Cover and simmer until meatballs are fully cooked – about 10 minutes. Serve immediately.

Recipe tips

* If using rice,simmer for a further 5 to 10 minutes until it is tender,in Step 4.

Meatballs may be fully cooked and kept refrigerated for up to a day in advance – or for up to a month in the freezer; either way saves time for when you want a wholesome soup on the table quickly.

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    November 12, 2014

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    March 30, 2014

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    March 11, 2014

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    January 23, 2014

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 150
Fat 5 g
Saturated Fat 1.5 g
Cholesterol 45 mg
Sodium 640 mg
Carbohydrate 11 g
Dietary Fibre 1 g
Protein 15 g
Vitamin A 40 %DV
Calcium 4 %DV
  • Source of calcium
  • Excellent source of protein

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