Italian Wedding Soup

Cook Time: 55-65 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 165°F

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Nutritional Content

Allergens: wheat, milk, soy, eggs

Calories: 120 Kcal

Carbohydrates: 10 g

Protein: 6 g

Total Fat: 7 g

Calcium: 50 mg

Sodium: 330 mg

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Ingredients

10 Servings

• 1 1/8 QT soup broth, chicken from base

• 3/4 tsp vegetable oil

• 1 3/4 tsp garlic, whole, fresh, minced

• 2 oz yellow onion, diced small

• 2 oz celery, fresh, diced small

• 2 oz carrot, fresh, diced small

• 2.5 oz pasta, orzo

• 1/4 tsp thyme, dried leaves

• 1/4 tsp basil, dried leaves

• 1/8 tsp bay leaf, ground

• 20 each meatball, beef, cooked

• 2 oz spinach, fresh, chopped

• 1/4 tsp salt

• 1/8 tsp black pepper, ground

25 Servings

• 2 3/4 QT soup broth, chicken from base

• 1 3/4 tsp vegetable oil

• 1 Tbsp 2 tsp garlic, whole, fresh, minced

• 4.5 oz yellow onion, diced small

• 4.5 oz celery, fresh, diced small

• 4.5 oz carrot, fresh, diced small

• 6 oz pasta, orzo

• 3/4 tsp thyme, dried leaves

• 3/4 tsp basil, dried leaves

• 1/8 tsp bay leaf, ground

• 50 each meatball, beef, cooked

• 4.5 oz spinach, fresh, chopped

• 3/4 tsp salt

• 1/4 tsp black pepper, ground

50 Servings

• 1 Gal 2 cup soup broth, chicken from base

• 1 Tbsp 1 tsp vegetable oil

• 3 Tbsp garlic, whole, fresh, minced

• 9.5 oz yellow onion, diced small

• 9.5 oz celery, fresh, diced small

• 9.5 oz carrot, fresh, diced small

• 12 oz pasta, orzo

• 1 1/4 tsp thyme, dried leaves

• 1 1/4 tsp basil, dried leaves

• 1/4 tsp bay leaf, ground

• 100 each meatball, beef, cooked

• 9.5 oz spinach, fresh, chopped

• 1 1/4 tsp salt

• 1/2 tsp black pepper, ground

100 Servings

• 2 Gal 5 cup soup broth, chicken from base

• 2 Tbsp 1 tsp vegetable oil

• 1/3 cup garlic, whole, fresh, minced

• 1 lb 3 oz yellow onion, diced small

• 1 lb 3 oz celery, fresh, diced small

• 1 lb 3 oz carrot, fresh, diced small

• 1 lb 8 oz pasta, orzo

• 2 1/2 tsp thyme, dried leaves

• 2 1/2 tsp basil, dried leaves

• 1/2 tsp bay leaf, ground

• 200 each meatball, beef, cooked

• 1 lb 3 oz spinach, fresh, chopped

• 2 1/2 tsp salt

• 1 1/8 tsp black pepper, ground

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Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Thaw frozen Meatballs at <40F. Preprep: Wash & trim Vegetables. Mince Garlic. Dice Onions, Celery & Carrots into 1/4 inch pieces. Chop cleaned Spinach. Prepare Chicken Broth as per separate recipe. Combine Oil, Garlic, Onion, Celery & Carrot. Cover Vegetables directly with a piece of foil; then cover pot with a lid. Cook over low heat & allow ingredients to SWEAT; that is, soften without browning & cook in their own juices.

3. Add Chicken Broth, Thyme, Basil, Bay Leaves, & Orzo. Simmer for 45 minutes.

4. Meatballs should be 1/2 oz or less. If necessary, Meatballs may be cut in half. CCP - Maintain <40F until cooked.

5. Add Spinach, Meatballs, Salt & Pepper. Simmer for 10-20 minutes. *Internal temp of Meatballs

   must reach 165F held for 15 sec.

6. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

7. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

8. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.

9. Cook Time: 55-65 min
   
   Print Recipe Here