Italian-style soup
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
  • Kid approved
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
Italian-style soup
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
  • Kid approved
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 250 g veal , grounded
  • 80 ml Italian breadcrumbs
  • 2 ml garlic powder
  • 5 ml dehydrated onion
  • 1 egg(s)
  • 15 ml olive oil
  • 2 clove(s) garlic , chopped
  • 375 ml vegetable mixture for soup
  • 1,5 L chicken broth (sodium-reduced)
  • 2 bay leaf(-ves)
  • 5 ml parsley , dried
  • 125 ml orzo (small, very short pasta) or macaroni
  • 250 ml arugula , coarsely chopped
  • To taste, pepper (black pepper)
  • To taste, leave(s) basil , fresh, as garnish
  • To taste, parmesan shavings, as garnish
  • 250 g veal , grounded
  • 80 ml Italian breadcrumbs
  • 2 ml garlic powder
  • 5 ml dehydrated onion
  • 1 egg(s)
  • 15 ml olive oil
  • 2 clove(s) garlic , chopped
  • 375 ml vegetable mixture for soup
  • 1,5 L chicken broth (sodium-reduced)
  • 2 bay leaf(-ves)
  • 5 ml parsley , dried
  • 125 ml orzo (small, very short pasta) or macaroni
  • 250 ml arugula , coarsely chopped
  • To taste, pepper (black pepper)
  • To taste, leave(s) basil , fresh, as garnish
  • To taste, parmesan shavings, as garnish
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. In a bowl, combine veal, bread crumbs, garlic powder, dehydrated onion, and the egg. Shape mixture into small meatballs, about 2 cm (¾ inch) in diameter.
  2. Heat oil in a large saucepan over medium-high heat. Fry the meatballs for 5 minutes or until browned. Proceed in batches, if necessary.
  3. Add the garlic, vegetable mixture, chicken broth, bay leaves, and parsley. Bring to a boil over high heat, reduce heat to medium-low, and simmer for 15 minutes. Add the orzo and continue cooking for 8 minutes. Mix in the arugula. Season with pepper to taste.
  4. Divide soup into four serving bowls. Garnish generously with basil leaves and some Parmesan shavings.