Skip to Content

We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19). 

Click here to read our message to our community.

  • Prep
    10 min
  • Total
    10 min
  • Servings

Bella Lodi Meatball and Rice Soup


  • 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 


  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.