Post by wilderness on Sept 18, 2018 9:12:48 GMT -5
Spaghetti and Meatball "Stoup"-cooktocook (thicker than soup, thinner than stew)
Prep: 20 minutes Cook:25 minutes Yield:4 servings
This is a Rachael Ray recipe. My DD first made this when she was 18 and now is 30. It's a favorite! Lori
Ingredients:
2 T. extra-virgin olive oil
1 carrot, peeled and chopped into a small dice
1 medium onion, chopped
2 small celery ribs, chopped
3 garlic cloves, chopped
3 cups tomato sauce or 1(one) 14-ounce can, plus 1(one) 8-ounce
3 cups chicken stock
1 pound meatloaf mix (beef, pork, veal)
1/2 cup grated Italian cheese
1/2 cup Italian bread crumbs
1 egg, beaten
2 T. parsley flakes, chopped
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
Directions:
1--Preheat a medium soup pot over medium heat. Add olive oil, carrots, onions, celery, garlic, and saute 5 minutes. Add tomato sauce and stock; cover pot. Turn up heat and bring to a fast boil.
2--While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg, and parsley. Roll into 1 1/2 inch balls.
3--Remove lid from the soup and slide meatballs into the soup. Bring back to a boil, then stir in spaghetti. Reduce heat and simmer soup 10 minutes more until the pasta is tender and meatballs have cooked through. Stir in basil and remove "stoup" from the stove. Can serve with a crusty bread and more cheese.
My Notes:
* I usually add 2-3 carrots.
*If I am in a rush, I use ready-made meatballs. Depending on their size, I might half or quarter them.
*I do not care for cooking my pasta in the stoup. I cook by itself and add it after the meatballs are cooked through.
Prep: 20 minutes Cook:25 minutes Yield:4 servings
This is a Rachael Ray recipe. My DD first made this when she was 18 and now is 30. It's a favorite! Lori
Ingredients:
2 T. extra-virgin olive oil
1 carrot, peeled and chopped into a small dice
1 medium onion, chopped
2 small celery ribs, chopped
3 garlic cloves, chopped
3 cups tomato sauce or 1(one) 14-ounce can, plus 1(one) 8-ounce
3 cups chicken stock
1 pound meatloaf mix (beef, pork, veal)
1/2 cup grated Italian cheese
1/2 cup Italian bread crumbs
1 egg, beaten
2 T. parsley flakes, chopped
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
Directions:
1--Preheat a medium soup pot over medium heat. Add olive oil, carrots, onions, celery, garlic, and saute 5 minutes. Add tomato sauce and stock; cover pot. Turn up heat and bring to a fast boil.
2--While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg, and parsley. Roll into 1 1/2 inch balls.
3--Remove lid from the soup and slide meatballs into the soup. Bring back to a boil, then stir in spaghetti. Reduce heat and simmer soup 10 minutes more until the pasta is tender and meatballs have cooked through. Stir in basil and remove "stoup" from the stove. Can serve with a crusty bread and more cheese.
My Notes:
* I usually add 2-3 carrots.
*If I am in a rush, I use ready-made meatballs. Depending on their size, I might half or quarter them.
*I do not care for cooking my pasta in the stoup. I cook by itself and add it after the meatballs are cooked through.
