
Nutrition Facts
Total Time
Not Available
Serving & Size
1 cup ( 8 oz ladle)
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 |
85% lean ground turkey | 2 lb. | |
red onion | 3.625 oz. | 0 667/1000 cups |
dried oregano leaves | 2 tsp. | |
basil leaves | 2 tsp. | |
garlic | 2 oz. | 0 1/2 cups |
black pepper | 2 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. | 1 cups |
olive oil | 2 tbsp. | |
onion | 23 oz. | 1 qt. |
garlic | 1 oz. | 0 1/4 cups |
celery | 11 oz. | 3 cups |
carrot | 13.5 oz. | 3 cups |
basil leaves | 2 tsp. | |
water | 3 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 | 1 pinches | |
Parmesan cheese | 4 oz. | 1 cups |
kosher salt | 1 tsp. | |
black pepper | 1 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:
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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
- 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.