WEDDING SOUP

WEDDING SOUP

Nutrition Facts

Serving Size
1 cup ( 8 oz ladle)
Amount Per Serving
Calories 222
% Daily Value
Total Fat 8.8g
14%
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 100%
Vitamin C 20%
Calcium 15%
Iron 10%
Total Time

Not Available

Serving & Size

1 cup ( 8 oz ladle)

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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.

Recipe Yields:

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

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Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
2 lb.
85% lean ground turkey 2 lb.
red onion 3.625 oz. 0 667/1000  cups
dried oregano leaves tsp.
basil leaves tsp.
garlic 2 oz. 0 1/2  cups
black pepper tsp.
pasteurized liquid egg 4 oz. 0 1/2  cups
panko 7.333 oz. 3 1/2  cups
kosher salt 1 1/2  tsp.
vegetable cooking spray
couscous 6 oz. cup
olive oil tbsp.
onion 23 oz. qt.
garlic 1 oz. 0 1/4  cups
celery 11 oz. cups
carrot 13.5 oz. cups
basil leaves tsp.
water qt.
baby spinach 1 lb. 16  cups
fresh parsley 1 oz. 0 1/2  cups
fresh basil leaves 0 1/2  cups
ground red pepper pinch
Parmesan cheese 4 oz. cup
kosher salt tsp.
black pepper tbsp.
Instructions
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.
 
4. Cook couscous according to manufacturer's directions. Drain in a colander. Rinse couscous under cold water. Drain, cover and hold until needed.
 
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.
6.  Add Campbell's® Signature Low Sodium Chicken Culinary Foundation and water. Bring to a boil then simmer 15 minutes.
7.  Stir in meatballs, spinach, herbs and ground red pepper. Return to a simmer.

 
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.

 

Recipe Tip

  1. Turkey Meatballs:

    Shelf Life: Use within 24 to 48 hours.

    CCP: Reheat quickly (per HACCP) to internal temperature of 165°F. (for 15 seconds)
  2. 3 cups cooked couscous is needed for this recipe.
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