Spaghetti and Meatball Stoup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tbsp. extra virgin olive oil (EVOO)
4 cloves garlic, chopped
1 bay leaf, fresh or dried
1 large onion, chopped
3 carrots, chopped
1 can tomato sauce (15 oz.)
1 can crushed tomatoes (28 oz.)
1 quart chicken stock
1 1/4 pounds ground beef sirloin
1 Tbsp. Worcestershire sauce (eyeball it)
A generous handful of flat leaf parsley, finely chopped
1 egg
1/2 c. Italian breadcrumbs
1/2 c. grated Parmigiano Reggiano cheese (a generous handful), plus some for at the table
Salt and pepper
1/2-3/4 pound spaghetti, broken into thirds, depending on how "noodle-y" you like it.
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Directions: |
Directions:Heat a soup pot over medium-high heat. Add the EVOO, garlic, bay leaf, onion and carrots and saute five minutes or until softened. Season with a little salt and pepper, then add the tomato sauce, crushed tomatoes and chicken stock. Cover pot and bring to a boil.
Place the beef in a bowl and add the Worcestershire sauce, parsley, egg, breadcrumbs, cheese, salt, and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the soup pot - if you're cooking with kids, ask them to help you roll the meatballs - they'll love it!
Once all of the meatballs have been added, wash up. Stir the broken spaghetti into the pot and cook seven minutes more. Season stoup with salt and pepper and serve. Pass grated cheese at the table. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20-30 min. |
Personal
Notes: |
Personal
Notes: We got this recipe from Rachel Ray and absolutely love it! If you are in the mood for soup but don't want it so runny, try this recipe! It is too thin for stew, but too thick for soup. Add in peppers, mushrooms, or chopped zucchini to bump up the veggies. Saute them along with onions and carrots. The comment she makes about the kids helping - very true! Owen and Maddy love to help make the meatballs!
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