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ITALIAN WEDDING SOUP

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Tip

May substitute Israeli Couscous or ditalini for orzo.

Nutrition Facts
Serving Size
SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 275
% Daily Value
Total Fat 10.7g
16%
Saturated Fat 2.9g
15%
Cholesterol 82mg
27%
Sodium 403mg
17%
Total Carbohydrate 23.9g
8%
Dietary Fiber 2.3g
9%
Protein 20.4g
41%
Vitamin A 92%
Vitamin C 10%
Calcium 15%
Iron 12%
Total Time

50 min.

Serving & Size

SERVING (1 CUP; 8 OZ LADLE)

Yields

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

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 275
% Daily Value
Total Fat 10.7g
16%
Saturated Fat 2.9g
15%
Cholesterol 82mg
27%
Sodium 403mg
17%
Total Carbohydrate 23.9g
8%
Dietary Fiber 2.3g
9%
Protein 20.4g
41%
Vitamin A 92%
Vitamin C 10%
Calcium 15%
Iron 12%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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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 Instructions

Ingredients & Instructions

Weight Measure
93% lean ground turkey 84 oz.
red onion, chopped 11 oz. 2  cups
dried oregano leaves 5 1/4  tsp.
basil leaves, dried, crushed 5 1/4  tsp.
garlic, minced 2 oz. 6  tbsp.
kosher salt 2  tsp.
black pepper, ground 1 1/2  tsp.
pasteurized liquid egg 11 oz. 1 332/997  cups
panko 16 oz. 8 1/2  cups
vegetable cooking spray
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.

 
Weight Measure
olive oil 3  fl oz.
onion, diced 1/2-inch 26 oz. 4 1/2  cups
celery, diced 1/2-inch 26 oz. 7 1/8  cups
carrot, peeled, diced 1/2-inch 26 oz. 5 5/8  cups
garlic, minced 4 oz. 0 3/4  cups
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.

 
Weight Measure
frozen spinach, chopped, thawed, drained 26 oz. 4 1/2  cups
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

View Product
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb.
water 24  cups
basil leaves 4  tbsp.
dried oregano leaves 4  tbsp.
dried rosemary leaves 1 1/2  tsp.
kosher salt 1  tbsp.
black pepper, ground 2  tsp.
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.

 
Weight Measure
Pecorino romano cheese, grated 10 oz. 2 3/4  cups
fresh Italian parsley 2 oz. 1  cups
fresh rosemary leaves 1 oz. 0 3/4  cups
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.
 
Weight Measure
cooked orzo pasta 48 oz. 6  cups
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.

 

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