Nutrition Facts
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.
estimate your profit
| 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.
| Profit Per Meal | ||||
|---|---|---|---|---|
| × | = | |||
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
| 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 |
| 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 cup |
| 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 pinch | |
| Parmesan cheese | 4 oz. | 1 cup |
| 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.
