Nutrition Facts

Serving Size
Amount Per Serving
Calories 275
% Daily Value
Total Fat 10.7g
Saturated Fat 2.9g
Cholesterol 82mg
Sodium 403mg
Total Carbohydrate 23.9g
Dietary Fiber 2.3g
Protein 20.4g
Vitamin A 92%
Vitamin C 10%
Calcium 15%
Iron 12%
Total Time

50 min.

Serving & Size


Add To Pantry

Homemade turkey meatballs and spinach simmered in Campbell's® Signature Low Sodium Chicken Foundation with fresh herbs and orzo pasta.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
4 lb.
93% lean ground turkey 84 oz.
red onion 11.25 oz. cups
dried oregano leaves 5 1/4  tsp.
basil leaves 5 1/4  tsp.
garlic 2 oz. tbsp.
kosher salt tsp.
black pepper 1 1/2  tsp.
pasteurized liquid egg 11.25 oz. 1 332/997  cups
panko 15.75 oz. 8 1/2  cups
vegetable cooking spray
olive oil fl oz.
onion 25.5 oz. 4 1/2  cups
celery 25.5 oz. 7 1/8  cups
carrot 25.5 oz. 5 5/8  cups
garlic 3.75 oz. 0 3/4  cups
frozen spinach 25.5 oz. 4 1/2  cups
water 24  cups
basil leaves tbsp.
dried oregano leaves tbsp.
dried rosemary leaves 1 1/2  tsp.
kosher salt tbsp.
black pepper tsp.
Pecorino romano cheese 10 oz. 2 3/4  cups
cooked orzo pasta 48 oz. cups
fresh Italian parsley 2 oz. cups
fresh rosemary leaves 0.75 oz. 0 3/4  cups
To prepare Turkey Meatballs:

1. In a bowl, add ground turkey, red onion, oregano, dried basil, garlic, black pepper, eggs and panko. Gently mix until well-combined.

2. Coat sheet pans with vegetable oil cooking spray.

3. Place mixture in disposable pastry bag. Cut opening ¾-inch wide.

4. Pipe out mixture lengthwise on lined paper. Cut mixture into ½- inch pieces.

5. Take bottom of another clean sheet pan. Coat it with vegetable oil cooking spray.

6. Place it on top of meat mixture, and slightly roll around to help form into meatball shape. Pieces will not be perfectly round.

7. Bake in a preheated 350°F convection (400°F standard) oven for 5 to10 minutes, or until cooked through.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To prepare Soup:

1. Heat oil in a stock pot or kettle over medium high heat. Add onions, celery, carrots and garlic. Sweat for 3 to 5 minutes, or until onions are translucent.

2. Add spinach, Campbell’s® Signature Low Sodium Chicken Culinary Foundation, dried basil, dried oregano, dried thyme and pepper. Bring to a boil. Reduce heat. Simmer for 15 minutes.

3. Stir in meatballs and orzo. Return to a simmer until heated through.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

4. Immediately prior to service, stir in cheese, fresh parsley and rosemary.

CCP-- Hold hot (140 degrees F. or above) for service.

5. To Serve: Using an 8 oz. ladle, portion 1 cup soup into bowl.

Recipe Tip

  1. May substitute Israeli Couscous or ditalini for orzo.


Sign up now!

©2019 CSC Brands LP, All Rights Reserved.