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Hearty Italian Meatball Soup
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| Prep Time: 15 min Cook Time: 30 min Ingredients | |
| 3/4 lb (375 g) | extra lean ground beef |
| 1 cup (250 mL) | finely minced onion |
| 1/3 cup (75 mL) | dry bread crumbs |
| 1/2 cup (125 mL) | finely chopped fresh flat-leaf, (Italian) parsley leaves |
| 1/4 cup (60 mL) | finely chopped fresh basil leaves |
| 3 cloves | garlic, finely minced |
| 1 | egg, beaten |
| 1/2 tbsp (7 mL) | canola oil |
| 2 boxes (900 mL each) CAMPBELL'S® Ready to Use 25% Less Sodium Chicken Broth | |
| 1 cup (250 mL) | diced carrots |
| 1/4 cup (60 mL) | uncooked orzo, (rice-shaped pasta) or rice* |
| 1/4 tsp (1 mL) | black pepper |
Directions
1. Combine beef, onion, bread crumbs, 1/4 cup (60 mL) parsley, basil, garlic and egg in bowl. Knead mixture until well blended. Form into tiny meatballs – 1/2" (1 cm) in diameter.
2. Heat oil in large non-stick skillet at medium-high. Cook meatballs until browned on all sides. Remove and set aside.
3. Heat broth to a boil in large saucepan. Add meatballs and carrots. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
4. Stir in orzo, remaining parsley and black pepper. Cover and simmer until meatballs are fully cooked – about 10 minutes. Serve immediately.
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