Spaghetti and Meatball Stoup (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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:
1. Preheat a medium soup pot over medium heat; add olive oil, carrots, onions, celery, garlic and saute 5 minutes.
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. Mix ground meat with cheese, bread crumbs, egg and parsley; roll into 1 1/2 to 2 inch-balls.
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.
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