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    You are in: Home / Recipes / Spaghetti and Meatball "Stoup" (Rachael Ray) Recipe
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    Spaghetti and Meatball "Stoup" (Rachael Ray)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Barb Gertz's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat a medium soup pot over medium heat; add olive oil, carrots, onions, celery, garlic and saute 5 minutes.
    2. 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. 3
      Mix ground meat with cheese, bread crumbs, egg and parsley; roll into 1 1/2 to 2 inch-balls.
    4. 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.

    Ratings & Reviews:

    • on January 11, 2009

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2007

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2005

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Spaghetti and Meatball "Stoup" (Rachael Ray)

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 484.8
     
    Calories from Fat 111
    22%
    Total Fat 12.3 g
    19%
    Saturated Fat 2.3 g
    11%
    Cholesterol 52.0 mg
    17%
    Sodium 1535.3 mg
    63%
    Total Carbohydrate 75.2 g
    25%
    Dietary Fiber 6.9 g
    27%
    Sugars 15.4 g
    61%
    Protein 19.5 g
    39%

    The following items or measurements are not included:

    meatloaf mixture

    parmigiano

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