Hearty Italian Meatball Soup
- 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.
- Heat oil in large non-stick skillet at medium-high. Cook meatballs until browned on all sides. Remove and set aside.
- Heat broth to a boil in large saucepan. Add meatballs and carrots. Reduce heat to low,cover and simmer 20 minutes,stirring occasionally.
- Stir in orzo,remaining parsley and black pepper. Cover and simmer until meatballs are fully cooked – about 10 minutes. Serve immediately.
* 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.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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