Italian Soup

Ingredients

• 250 g (1/2 lb) lean milk-fed ground veal
• 80 mL (1/3 cup) Italian-style bread crumbs
• 2 mL (1/2 teaspoon) garlic powder
• 5 mL (1 teaspoon) dehydrated onion
• 1 egg
• 15 mL (1 tablespoon) olive oil
• 2 garlic cloves, finely chopped
• 375 mL (1 ½ cups) Le Cent-façons pre-chopped vegetable blend
• 1.5 litres (6 cups) sodium-reduced chicken broth
• 2 bay leaves
• 5 mL (1 teaspoon) dried parsley
• 125 mL (1/2 cup) orzo (small rice-shaped pasta)
• 250 mL (1 cup) coarsely chopped arugula
• Black pepper to taste
• Chopped fresh basil leaves for garnish
• Parmesan cheese shavings for garnish

Preparation

1. In a bowl, combine veal, bread crumbs, garlic powder, dehydrated onion and egg. Shape mixture into small meatballs, about 2 cm (3/4 inch) in diameter.
2. In a large saucepan, heat oil over medium-high heat. Cook meatballs for 5 minutes, or until browned, working in batches if need be. Add garlic, vegetable blend, chicken broth, bay leaves and parsley.
3. Bring to a boil over high heat and then reduce to medium-low and allow to simmer for 15 minutes. Add orzo and arugula, and continue cooking for 8 minutes. Season with pepper to taste.
4. Divide soup among four serving bowls. Garnish generously with basil leaves and a few Parmesan shavings. Serve with a whole-grain bread.