Royal Wedding Soup
Campbell's Kitchen & Campbell Soup Company request the honour of your presence at the marriage of flavors in their Royal Wedding Soup. This majestic soup features the perfect union of homemade mini meatballs, ditalini pasta and zucchini ribbons simmered in a deliciously seasoned broth. Prepare this soup to have and to hold, in no more than 35 minutes. Enjoy this soup, from this day forward, for better, for worse, for richer, for poorer, in sickness and in health, to love and to cherish, until 10 servings do
Ingredients
0.667 cup uncooked ditalini (small tube shaped) pasta1 pound ground chicken1 egg or 2 egg whites0.75 cup fresh bread crumbs3 tablespoons grated Parmesan cheese2 tablespoons grated onion2 tablespoons chopped fresh parsley12 cups Swanson® Natural Goodness® Chicken Broth1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon celery salt2 medium zucchini, shaved into ribbons (we used a vegetable peeler) (about 3 cups)
Instructions
Cook and drain the ditalini according to the package directions. While the ditalini is cooking, thoroughly mix the chicken, egg, bread crumbs, cheese, onion and parsley in a large bowl. Season the chicken mixture as desired. Shape firmly into 1/2-inch meatballs (makes about 50).Heat the broth, onion powder, garlic powder and celery salt in a 6-quart saucepot over medium-high heat to a boil. Add the meatballs. Reduce the heat to low. Cook for 10 minutes or until the meatballs are cooked through.Stir in the ditalini and zucchini ribbons and cook until the mixture is hot. Season to taste. Sprinkle with additional Parmesan cheese.
Royal Wedding Soup
Campbell's Kitchen & Campbell Soup Company request the honour of your presence at the marriage of flavors in their Royal Wedding Soup. This majestic soup features the perfect union of ...
Directions
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Cook and drain the ditalini according to the package directions. While the ditalini is cooking, thoroughly mix the chicken, egg, bread crumbs, cheese, onion and parsley in a large bowl. Season the chicken mixture as desired. Shape firmly into 1/2-inch meatballs (makes about 50).Heat the broth, onion powder, garlic powder and celery salt in a 6-quart saucepot over medium-high heat to a boil. Add the meatballs. Reduce the heat to low. Cook for 10 minutes or until the meatballs are cooked through.Stir in the ditalini and zucchini ribbons and cook until the mixture is hot. Season to taste. Sprinkle with additional Parmesan cheese.
Ingredients
0.667 cup uncooked ditalini (small tube shaped) pasta1 pound ground chicken1 egg or 2 egg whites0.75 cup fresh bread crumbs3 tablespoons grated Parmesan cheese2 tablespoons grated onion2 tablespoons chopped fresh parsley12 cups Swanson® Natural Goodness® Chicken Broth1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon celery salt2 medium zucchini, shaved into ribbons (we used a vegetable peeler) (about 3 cups)
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