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Hearty Italian Meatball Soup https://www.metro.ca/userfiles/image/recipes/soupe-boulettes-italienne-6915.jpg PT15M PT30M PT45M
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.
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3/4 lb (340 g) extra 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 flat-leaf (italian) parsley leaves 1/4 cup (60 mL) finely chopped fresh basil leaves 3 clove garlic, finely minced 1 egg, beaten 1/2 Tbsp. (7 mL) canola oil 2x900 mL ready to use 25% less sodium chicken broth 1 cup (250 mL) diced carrot 1/4 cup (60 mL) uncooked orzo (rice-shaped pasta) or rice 1/4 tsp. (60 mL) black pepper
Hearty Italian Meatball Soup

Hearty Italian Meatball Soup

Rate this recipe
5 Votes
  • Lactose-free
8
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 3/4 lb
    (340 g)
    extra 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 flat-leaf (italian) parsley leaves
  • 1/4 cup
    (60 mL)
    finely chopped fresh basil leaves
  • 3
    clove garlic, finely minced
  • 1
    egg, beaten
  • 1/2 Tbsp.
    (7 mL)
    canola oil
  • 2x900 mL
    ready to use 25% less sodium chicken broth
  • 1 cup
    (250 mL)
    diced carrot
  • 1/4 cup
    (60 mL)
    uncooked orzo (rice-shaped pasta) or rice
  • 1/4 tsp.
    (60 mL)
    black pepper
Imprimer ma sélection

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.

Source : Campbell

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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