Bella Lodi Meatball and Rice Soup

Recipe ingredients

• 450 g (1 lb.) lean ground veal*
• 140 g (375 ml / 1 1/2 cups) Saputo bella lodi cheese, grated
• 5 ml (1 tsp.) fresh savory, chopped 
• Salt and freshly ground pepper to taste
• 30 ml (2 Tbsp.) olive oil
• 1.5 L (6 cups) vegetable stock*
• 75 ml (1/3 cup) white basmati rice**
• 4 sprigs savory

Preparation

In a bowl, combine veal, Bella Lodi cheese, savory, salt and pepper.
Shape into 4 cm (1 1/2 in) balls.
In a large skillet, heat oil over medium high heat. Brown the meatballs, remove from the skillet and reserve.
In a large saucepan, bring the stock to a simmer. Add the browned meatballs and the rice and cook them in the stock for 10 minutes. Serve the soup hot with a sprig of savory.

Suggestion

* You may substitute with ground beef and beef stock.
** If you want to use leftover cooked rice, add it at the end of the cooking time. Leftover cooked vegetables may also be added to this recipe for a more substantial
meal.
This recipe may be frozen, but the meatballs must be cooked first, as directed, in the stock. Omit the rice. When re-heating the soup, add the rice and simmer for 10 minutes.
Kid tip
To make the soup more appealing to children, use fun-shaped pasta instead of rice. Cook the pasta separately and add it at the end.

All rights reserved © Saputo inc. 2010

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

Top