Italian Soup
Double the meatball recipe and cook them separately. Add to a tomato-basil pasta sauce and allow to simmer for 15 minutes, for a meatball spaghetti sauce that’s ready in no time at all!
Italian Soup
Print RecipeIngredients
- 250 ml Arugula coarsely chopped
- Basil leaves for garnish, chopped fresh
- 2 ml Garlic powder
- 80 ml Italian-style bread crumbs
- 250 g Lean milk-fed ground veal
- 1 Egg
- Pepper to taste
- 125 ml Orzo. Small rice-shaped pasta
- 5 ml Dried parsley
- 2 Bay leaf
- 1.5 L Sodium-reduced chicken broth
- 375 ml Choice of pre-chopped vegetable blend
- 2 Clove garlic chopped finely
- 15 ml Olive oil
- 5 ml Dehydrated onion
- For garnish, parmesan cheese shavings
Instructions
- In a bowl, combine veal, bread crumbs, garlic powder, dehydrated onion and egg. Shape mixture into small meatballs, about 2 cm (3/4 inch) in diameter.
- In a large saucepan, heat oil over medium-high heat. Cook meatballs for 5 minutes, or until browned, working in batches if need be. Add garlic, vegetable blend, chicken broth, bay leaves and parsley.
- Bring to a boil over high heat and then reduce to medium-low and allow to simmer for 15 minutes. Add orzo and arugula, and continue cooking for 8 minutes. Season with pepper to taste.
- Divide soup among four serving bowls. Garnish generously with basil leaves and a few Parmesan shavings. Serve with a whole-grain bread.
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