MEATLOAF MEATBALLS RACHAEL RAY RECIPES

Name: Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 1 carrot, peeled and chopped into a small dice; 1 medium yellow skinned onion, choppedu00A0; 2 small ribs celery from the heart, chopped; 3 cloves garlic, chopped; 3 cups tomato sauce or one 14-ounce can plus one 8-ounce can; 3 cups chicken stock, available in a box on the soup aisle; 1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter; 1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counteru00A0; 1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table; 1/2 cup Italian bread crumbs, a few handfuls; 1 large egg, beaten; 2 tablespoons chopped parsley leaves; 1/2 pound spaghetti, broken in half; 1 cup basil leaves, torn or shredded; 1 loaf Italian crusty bread, for dunking

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SPAGHETTI AND MEATBALL "STOUP" (THICKER ... - FOOD NETWORK

Spaghetti and Meatball "Stoup" (thicker ... - Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or one 14-ounce can plus one 8-ounce can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter
1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking

Steps:

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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