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Italian Wedding Soup https://www.metro.ca/userfiles/image/recipes/soupe-noces-italienne-10357.jpg PT15M PT25M PT40M
Combine beef, egg, bread crumbs, 3 Tbsp. (45 mL) of the cheese, onion and pepper; shape firmly into meatballs, about ½-inch (1.25 cm) in diameter. In large saucepan, heat broth, onion and garlic powder, and celery salt over medium-high heat; bring to boil. Add meatballs; reduce heat to low. Cook for 10 minutes or until meatballs are cooked through. Remove meatballs from saucepan; set aside. Stir in orzo pasta and cook for 5 minutes; stir in escarole. Return meatballs to saucepan; cook until soup is heated through. Sprinkle with remaining cheese.
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1 lb (454 g) lean ground beef 1 egg (or 2 egg whites) 1/2 cup (125 mL) fresh bread crumbs 1/2 cup (125 mL) parmesan cheese, grated 2 Tbsp. (30 mL) onion, grated 1/4 tsp. (1 mL) black pepper 12 cups (3 L) Campbell's ready to use chicken broth 1 tsp. (5 mL) onion powder 1 tsp. (5 mL) garlic powder 1 tsp. (5 mL) celery salt 1 cup (250 ml) orzo pasta (rice-shaped pasta), cooked and drain 2 cups (500 ml) escarole, thinly sliced
Italian Wedding Soup

Italian Wedding Soup

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10
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    lean ground beef
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  • 1
    egg (or 2 egg whites)
  • 1/2 cup
    (125 mL)
    fresh bread crumbs
  • 1/2 cup
    (125 mL)
    parmesan cheese, grated
  • 2 Tbsp.
    (30 mL)
    onion, grated
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  • 1/4 tsp.
    (1 mL)
    black pepper
  • 12 cups
    (3 L)
    Campbell's ready to use chicken broth
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  • 1 tsp.
    (5 mL)
    onion powder
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  • 1 tsp.
    (5 mL)
    garlic powder
  • 1 tsp.
    (5 mL)
    celery salt
  • 1 cup
    (250 ml)
    orzo pasta (rice-shaped pasta), cooked and drain
  • 2 cups
    (500 ml)
    escarole, thinly sliced
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Imprimer ma sélection

Preparation

Combine beef, egg, bread crumbs, 3 Tbsp. (45 mL) of the cheese, onion and pepper; shape firmly into meatballs, about ½-inch (1.25 cm) in diameter.

In large saucepan, heat broth, onion and garlic powder, and celery salt over medium-high heat; bring to boil.

Add meatballs; reduce heat to low.

Cook for 10 minutes or until meatballs are cooked through.

Remove meatballs from saucepan; set aside.

Stir in orzo pasta and cook for 5 minutes; stir in escarole.

Return meatballs to saucepan; cook until soup is heated through.

Sprinkle with remaining cheese.

Source : Campbell

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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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