Cook Time: 60 Min.

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

Nutritional Content

Allergens: eggs, milk, wheat, soy

Calories: 140 Kcal

Carbohydrates: 15 g

Protein: 7 g

Total Fat: 6 g

Calcium: 75 mg

Sodium: 200 mg

Ingredients

10 Servings

• 11 oz beef, ground 80-85/20-15 raw

• 1/3 cup bread crumbs, plain

• 3 Tbsp milk, 2%

• 2 Tbsp egg, liquid, non-dairy

• 3 Tbsp Tomato sauce, canned

• 3 tsp yellow onion, diced

• 2 Tbsp beef base, low sodium, paste

• 1 1/4 QT water

• 1/2 cup rice, white, parboiled

• 6 oz green beans, cut, frozen

• 6 oz carrot, diced, frozen

• 2 Tbsp parsley, fresh

• 1 Tbsp 1 tsp parmesan cheese, grated

25 Servings

• 1 lb 12 oz beef, ground 80-85/20-15 raw

• 1 cup bread crumbs, plain

• 1/2 cup milk, 2%

• 1/3 cup egg, liquid, non-dairy

• 1/2 cup Tomato sauce, canned

• 2 Tbsp 2 tsp yellow onion, diced

• 1/3 cup beef base, low sodium, paste

• 3 1/8 QT water

• 1 1/4 cup rice, white, parboiled

• 15 oz green beans, cut, frozen

• 15 oz carrot, diced, frozen

• 1/3 cup parsley, fresh

• 3 Tbsp 3 tsp parmesan cheese, grated

50 Servings

• 3 lb 7 oz beef, ground 80-85/20-15 raw

• 2 cup bread crumbs, plain

• 1 cup milk, 2%

• 2/3 cup egg, liquid, non-dairy

• 1 cup Tomato sauce, canned

• 1/3 cup yellow onion, diced

• 2/3 cup beef base, low sodium, paste

• 1 Gal 4 cup water

• 2 1/2 cup rice, white, parboiled

• 1 lb 14 oz green beans, cut, frozen

• 1 lb 14 oz carrot, diced, frozen

• 2/3 cup parsley, fresh

• 1/2 cup parmesan cheese, grated

100 Servings

• 6 lb 14 oz beef, ground 80-85/20-15 raw

• 3 3/4 cup bread crumbs, plain

• 2 cup milk, 2%

• 1 1/4 cup egg, liquid, non-dairy

• 2 cup Tomato sauce, canned

• 2/3 cup yellow onion, diced

• 1 1/3 cup beef base, low sodium, paste

• 3 Gal 1 cup water

• 1 1/4 QT rice, white, parboiled

• 3 lb 12 oz green beans, cut, frozen

• 3 lb 12 oz carrot, diced, frozen

• 1 1/4 cup parsley, fresh

• 1 cup parmesan cheese, grated

Instructions

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

2. MEATBALLS: Mix Beef, Crumbs, Milk, Eggs, Tomato Sauce and Onion on low speed until blended. Do not over-mix. Measure with #40 scoop and shape into balls. Bake Meatballs on a sheet pan to *internal temp of 155F/68C for 15 sec. Maintain <40F/4C or >140F/60C until ready to continue prep.

3. SOUP: Combine Base and Water for Stock. Bring Stock to a boil; add Rice. (Do not cover).

4. Lower heat so Rice simmers; cook 60 min. Last 30 min add Vegetables, Parsley, and Meatballs.

   *Heat to 165F/74C for 15 sec. Serve 3/4 cup (6 Fl Oz Ladle). Sprinkle 1/2 tsp Parmesan Cheese on top of Soup as garnish.

5. 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.

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

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

   
   
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