Hearty Italian Meatball Soup
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
servings
Recipe ingredients
- 3/4 lb (375 g) extra lean ground beef
- 1 cup (250 mL) finely minced onion
- 1/3 cup (75 mL) dry bread crumbs
- 1/2 cup (125 mL) finely chopped fresh flat-leaf (Italian) parsley leaves
- 1/4 cup (60 mL) finely chopped fresh basil leaves
- 3 cloves garlic, finely minced
- 1 egg, beaten
- 1/2 Tbsp. (7 mL) canola oil
- 2 boxes (900 mL each) CAMPBELL’S® Ready to Use 25% Less Sodium Chicken Broth
- 1 cup (250 mL) diced carrots
- 1/4 cup (60 mL) uncooked orzo (rice-shaped pasta) or rice*
- 1/4 tsp. (1 mL) black pepper
Preparation
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.
Suggestion
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.* 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!
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