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

Turkey Meatballs:

Shelf Life: Use within 24 to 48 hours.

CCP: Reheat quickly (per HACCP) to internal temperature of 165°F. (for 15 seconds)

3 cups cooked couscous is needed for this recipe.

Nutrition Facts
Serving Size
1 cup ( 8 oz ladle)
Amount Per Serving
Calories 222
% Daily Value
Total Fat 8.7g
13%
Saturated Fat 2.4g
12%
Cholesterol 53mg
18%
Sodium 468mg
20%
Total Carbohydrate 23g
8%
Dietary Fiber 2.5g
10%
Protein 12.8g
26%
Vitamin A 104%
Vitamin C 21%
Calcium 13%
Iron 9%
Total Time

Not Available

Serving & Size

1 cup ( 8 oz ladle)

Yields

Hearty Italian-style soup with turkey meatballs, vegetables, pasta, and beans, Campbell's® Signature Low Sodium Chicken Culinary Foundation .  This soup has great flavor with less than 600 mg of sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 cup ( 8 oz ladle)
Amount Per Serving
Calories 222
% Daily Value
Total Fat 8.7g
13%
Saturated Fat 2.4g
12%
Cholesterol 53mg
18%
Sodium 468mg
20%
Total Carbohydrate 23g
8%
Dietary Fiber 2.5g
10%
Protein 12.8g
26%
Vitamin A 104%
Vitamin C 21%
Calcium 13%
Iron 9%

estimate your profit

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

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
85% lean ground turkey 2 lb.
red onion, diced 4 oz. 0 667/1000  cups
dried oregano leaves tsp.
basil leaves, dried tsp.
garlic, minced 2 oz. 0 1/2  cups
black pepper, ground tsp.
pasteurized liquid egg 4 oz. 0 1/2  cups
panko 7 oz. 3 1/2  cups
kosher salt 1 1/2  tsp.
vegetable cooking spray
1.  In a large bowl, gently mix the turkey, onion, oregano, basil, garlic, black pepper, eggs, panko and salt.

2.  Coat sheet pans with vegetable oil spray.


3. Using a #30 scoop, portion out mixture. Form into balls. Place onto sheet pans. Bake in a preheated 350°F. convection (400°F. standard) oven for about 10 minutes.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.
 
Weight Measure
couscous 6 oz. cups
4. Cook couscous according to manufacturer's directions. Drain in a colander. Rinse couscous under cold water. Drain, cover and hold until needed.
 
Weight Measure
olive oil tbsp.
onion, chopped 23 oz. qt.
garlic, peeled, minced 1 oz. 0 1/4  cups
celery, diced 1/4-inch 11 oz. cups
carrot, peeled, diced 1/4-inch 14 oz. cups
basil leaves, dried tsp.
5.  In a kettle, heat oil to sauté vegetables:
  • Add onion and sauté 3 minutes.
  • Stir in garlic and sauté 1 more minute.
  • Stir in celery, carrots and dry basill. Sauté 3-4 minutes.
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

View Product
Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 2 lb.
water qt.
6.  Add Campbell's® Signature Low Sodium Chicken Culinary Foundation and water. Bring to a boil then simmer 15 minutes.
Weight Measure
baby spinach 1 lb. 16  cups
fresh parsley, minced 1 oz. 0 1/2  cups
fresh basil leaves, chiffonade 0 1/2  cups
ground red pepper pinches
7.  Stir in meatballs, spinach, herbs and ground red pepper. Return to a simmer.

 
Weight Measure
Parmesan cheese, finely grated 4 oz. cups
kosher salt tsp.
black pepper tbsp.
8.  Stir in Parmesan, salt and pepper. Return to a simmer for 5 minutes. 

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

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

9.  Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.

 
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