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= Visit us on the web at: www.campbellfoodservice.com for great, up-to-date information about Campbell's innovative foodservice products, programs, business building solutions, industry & culinary trends, recipes and more.