Spaghetti and Meatball "Stoup"
Uploaded by: Lisa
Author: Rachael Ray
Prep Time: 20 minu
Cooking Time: 25 minu
Servings: 4 servings
User Rating: 3
Ingredients:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 cup basil leaves, torn or shredded
1/2 pound spaghetti, broken in half
2 tablespoons chopped parsley leaves
1 large egg, beaten
1/2 cup Italian bread crumbs, a few handfuls
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
3 cups chicken stock, available in a box on the soup aisle
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cloves garlic, chopped
2 small ribs celery from the heart, chopped
1 medium yellow skinned onion, chopped
1 carrot, peeled and chopped into a small dice
1 loaf Italian crusty bread, for dunking
Directions:
(thicker than soup, thinner than stew)
Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
While soup comes to a boil, mix the 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 the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.
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