Spaghetti and Meatball "Stoup" (Rachael Ray)

Name: Spaghetti and Meatball "Stoup" (Rachael Ray)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 carrot, peeled and chopped into small dice; 1 medium onion, chopped; 2 stalks celery, from the heart,chopped; 3 cloves garlic, chopped; 3 cups tomato sauce (or 1 14-ounce can plus 1 8-ounce can); 3 cups chicken stock; 1 lb meatloaf mix (ground beef, pork and veal,I like ground turkey); 1/2 cup grated parmigiano or 1/2 cup romano cheese, plus; additional parmigiano or romano cheese, to pass at table; 1/2 cup Italian seasoned breadcrumbs; 1 large egg; 2 tablespoons chopped fresh parsley leaves; 1/2 lb spaghetti, broken in half; 1 cup basil leaves, torn or shredded

Submitted by Barb G.

"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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Ready In:: 45mins
Ingredients:: 15
Serves:: 4-6

ingredients

2 tablespoons extra virgin olive oil
1 carrot, peeled and chopped into small dice
1 medium onion, chopped
2 stalks celery, from the heart,chopped
3 cloves garlic, chopped
3 cups tomato sauce (or 1 14-ounce can plus 1 8-ounce can)
3 cups chicken stock
1 lb meatloaf mix (ground beef, pork and veal,I like ground turkey)
¹⁄₂ cup grated parmigiano or 1/2 cup romano cheese, plus
additional parmigiano or romano cheese, to pass at table
¹⁄₂ cup Italian seasoned breadcrumbs
1 large egg
2 tablespoons chopped fresh parsley leaves
¹⁄₂ lb spaghetti, broken in half
1 cup basil leaves, torn or shredded

directions

Preheat a medium soup pot over medium heat; add olive oil, carrots, onions, celery, garlic and saute 5 minutes.
Add tomato sauce, chicken stock and cover pot; turn up heat and bring to a fast boil; while soup comes cooks make meat balls.
Mix ground meat with cheese, bread crumbs, egg and parsley; roll into 1 1/2 to 2 inch-balls.
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.

Questions & Replies

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Reviews

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.

rosslare
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.

GaylaV
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!

FlemishMinx
Needed more spices. I use curly noodles. Easy to prepare.

aronsinvest
Made this for dinner tonight and we really enjoyed it. I used very lean ground beef, as I didn't want too much fat in the soup. My DH said that it was good without being too heavy as regular spaghetti and meatballs tend to be. Served with a salad and crusty bread for a great dinner.

E.A.4957