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  • Prep
    10 min
  • Total
    10 min
  • Servings
    4

Bella Lodi Meatball and Rice Soup

Ingredients

450 g (1 lb) lean ground veal (you may substitute with ground beef)

140 g (3/4 cup) Saputo Bella Lodi cheese, grated

5 mL (1 tsp) fresh savory, chopped

30 mL (2 tbsp) olive oil

1.5 L (6 cups) vegetable stock (You may substitute with beef stock.)

75 mL (1/3 cup) white basmati rice

4 sprigs savory

Salt and freshly ground pepper, to taste 

Directions

  1. In a bowl, combine veal, Bella Lodi cheese, savory, salt and pepper. 
  2. Shape into 4 cm (1 1/2 in) balls.
  3. In a large skillet, heat oil over medium high heat. Brown the meatballs, remove from the skillet and reserve.  
  4. In a large saucepan, bring the stock to a simmer. Add the browned meatballs and the rice and cook them in the stock for 10 minutes. Serve the soup hot with a sprig of savory.


Tip: This recipe may be frozen, but the meatballs must be cooked first, as directed, in the stock. Omit the rice. When re-heating the soup, add the rice and simmer for 10 minutes. 

Kid Tip: To make the soup more appealing to children, use fun-shaped pasta instead of rice.  Cook the pasta separately and add it at the end.