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ITALIAN MEATBALL SOUP

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ITALIAN MEATBALL SOUP Powered By Docstoc
					ITALIAN MEATBALL SOUP




Total Time: 30 minutes                             Effort: Medium
Yields: 6 1/4
Serving Size: 1 cup

Ingredients:
Swanson® Chicken Broth                                              10 can (49-1/2 oz.
                                                                    each)
                                                                                          made with:
Elbow macaroni, dry                                                 3-3/4 lb.
Spinach, frozen chopped, thawed and squeezed dry                    12-1/2 lb.
Carrots, frozen, sliced                                             lb.
Onions, diced                                                       lb.
Garlic powder                                                       3 Tbsp. 1 tsp.       SWANSON® CHICKEN BROTH

Dried basil and oregano leaves, crushed                             3 Tbsp. 1 tsp.
                                                                    each
                                                                                          12/ 49- 1/ 2 oz. Code 09772
Pepper, ground                                                      2-1/4 tsp.
Meatballs, small, cooked                                                                       10 lb.
Parmesan cheese, grated


Instructions:
1. Combine chicken broth, dry macaroni, spinach, carrots, onions, garlic powder and seasonings in a saucepot. Bring to a
boil. Simmer about 7 to 9 minutes or until pasta is tender. Stir frequently.
2. Add meatballs. CCP: Heat until internal temperature is 165°F. or higher for 15 seconds, stirring occasionally.
CCP: Hold at 140º F. or higher for no more than 2 hours. Portion using 8-oz. ladle (1 cup). Garnish with Parmesan cheese
if desired.




View this recipe on the web: http://www.campbellfoodservice.com/Recipe.aspx?RecipeID=103&s=


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posted:4/14/2012
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