CHICKEN BROTH Ingredients: Swanson® Chicken Broth 10 can (49-1/2 oz. each) Elbow macaroni, dry 3-3/4 lb. Spinach, frozen chopped, thawed and squeezed dry 12-1/2 lb … … frozen, sliced lb. Onions, diced lb. Garlic powder 3 Tbsp. 1 tsp. Dried basil and oregano leaves, crushed 3 Tbsp. 1 tsp. each 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 … Nuevo Latino Meatballs Makes Approximately 36 Meatballs This classic Italian meatball recipe takes on the undeniably refreshing influence of Latin-American flavors.

Ingredients: Swanson® Chicken Broth 10 can (49-1/2 oz. each) 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. Dried basil and oregano leaves, crushed 3 Tbsp. 1 tsp. each 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. http://www.campbellfoodservice.com/Recipe.aspx?RecipeID=103&s= Total Time: Effort: Medium 6 1/4 CAMPBELL’S® ITALIAN MEATBALL SOUP 1 cup made with: Serving Size: View this recipe on the web: 12/ 49- 1/ 2 oz. Code 09772

Download ITALIAN MEATBALL RECIPE.Pdf