Swanson® Chicken broth combines with macaroni, spinach, carrots, onions, meatballs and fresh grated Parmesan cheese for a flavor packed soup that's easy to make.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|elbow macaroni||3.75 lb.||5 cups|
|frozen spinach||12.5 lb.||17 1/2 cups|
|frozen carrots||3 qt.|
|garlic powder||10 tsp.|
|Italian seasoning||20 tsp.|
|black pepper||2 1/4 tsp.|
|frozen fully-cooked beef meatballs||10 lb.|
|1. Combine chicken broth, dry macaroni, spinach, carrots, onions, garlic powder and seasonings in a saucepot. Bring to a boil. Simmer about 7 to 9 minutes or until pasta is tender. Stir frequently.
2. Add meatballs. CCP: Heat until internal temperature is 165°F. or higher for 15 seconds, stirring occasionally.
|CCP: Hold at 140º F. or higher for no more than 2 hours. Portion using 8-oz. ladle (1 cup). Garnish with Parmesan cheese if desired.|