Spaghetti and Meatball "Stoup" (Rachael Ray)

Total Time
Prep 20 mins
Cook 25 mins

This is so good, quick & easy to make, Kids will love it. Thicker than soup, yet thinner than stew. Serve with a loaf of crusty bread, Enjoy.

Ingredients Nutrition


  1. Preheat a medium soup pot over medium heat; add olive oil, carrots, onions, celery, garlic and saute 5 minutes.
  2. Add tomato sauce, chicken stock and cover pot; turn up heat and bring to a fast boil; while soup comes cooks make meat balls.
  3. Mix ground meat with cheese, bread crumbs, egg and parsley; roll into 1 1/2 to 2 inch-balls.
  4. Remove lid from soup and SLIDE balls into soup; bring back to a boil then stir in spaghetti; reduce heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through; Stir in basil and remove'Stoup" from heat, serve soup with bread and cheese.
Most Helpful

4 5

Small pasta figures work better than spaghetti when it comes to eating this with spoon. Will be popular here as it is easy one pot meal and yummy.

5 5

I have made this several times and we enjoy it every time. I have made changes with the pasta each time as the spaghetti is very difficult to eat with a spoon. I tried breaking the spaghetti into smaller pieces...still difficult. The last time I used rotini with better results. Thanks for posting this recipe.

5 5

Delicious! I used a combination of beef and pork for my meatballs- tasty, and I must add that they are very similar to my own meatball recipe. The consistency of my "stoup" turned out to be like a very saucy spaghetti, which leads me to my only negative comment. This is difficult to eat just with a fork or just with a spoon (we were continually switching back and forth between the two). I think this slight "annoyance" could be avoided by using a more spoon-friendly pasta, for example rotini, rather than spaghetti (anything that would fit in a spoon). Would certainly be more child-friendly. The taste more than makes up for the difficulty in eating, however. Thanks for posting!