Italian Soup
Italian Soup

Preparation time 30 minutes

Total time: 30 minutes

Ingredients

  1. for garnish, chopped fresh basil leaves
  2. 2 mL (1/2 teaspoon) garlic powder
  3. 80 mL (1/3 cup) Italian-style bread crumbs
  4. 250 g (1/2 lb) lean milk-fed ground veal
  5. 1 egg
  6. To taste, black pepper
  7. 250 mL (1 cup) coarsely chopped arugula
  8. 125 mL (1/2 cup) orzo (small rice-shaped pasta)
  9. 5 mL (1 teaspoon) dried parsley
  10. 2 bay leaves
  11. 1.5 litres (6 cups) sodium-reduced chicken broth
  12. 375 mL (1 ½ cups) Choice of pre-chopped vegetable blend
  13. 2 garlic cloves, chopped finely
  14. 15 mL (1 tablespoon) olive oil
  15. 5 mL (1 teaspoon) dehydrated onion

  1. for garnish, parmesan cheese shavings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Divide soup among four serving bowls. Garnish generously with basil leaves and a few Parmesan shavings. Serve with a whole-grain bread.

Aide-gourmet tip: 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!

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