"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."
extra virgin olive oil
carrot, peeled and chopped into small dice
celery, from the heart,chopped
( or 1 14-ounce can plus 1 8-ounce can)
( 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
Italian seasoned breadcrumbs
chopped fresh parsley leaves
spaghetti, broken in half
basil leaves, torn or shredded
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.
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Spaghetti and Meatball "Stoup" (Rachael Ray) (cont.)