Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Coming Right Up

Rated: 4 stars out of 5Rate itRead users' reviews (250)

RECIPE
COMMENTS & REVIEWS(250)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 25 min
Total:: 45 min

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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 1 (14-ounce) can plus 1 (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
1/2 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

Directions

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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Comments & Reviews

recipe Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)
Jenny Pewaukee, WI 02-04-2010
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Did not care for this at all - awful!
Rated: 1 stars out of 5

Followed the recipe exactly as written and did not care for this at all. Even my husband who historically is not a picky... eater and compliments almost every dish I make, did not like this. The meatballs were tasty, but what a waste in this huge pot of bland slop. I threw 3/4 of it away which is just unheard of in this soup loving family. I really have to start paying attention to reviewers with similar palettes so I can make heads or tails out of these pages of reviews for recipes. One person loves it and the next hates it. This is my new mission, to start building my network. Read more
recipe Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)
Natalie York, NE 02-02-2010
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Not big on flavor
Rated: 3 stars out of 5

I enjoy Rachel Ray but I found this recipe rather bland. Need to make sure to add some of your own spices to it.
recipe Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)
Romana Brooklyn, NY 01-06-2010
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I don't even like spaghetti!!!
Rated: 5 stars out of 5

I saw this on foodnetwork and was intrigued so I got all the ingredients together and it was excellent. I really enjoy all of... her stoup recipes and this is the only way to get me to eat spaghetti.Read more
recipe Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)
Vince San Diego, CA 12-11-2009
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First dish I ever made for my daughter
Rated: 5 stars out of 5

This dish was awesome...my young 4 year old daughter, couldn't get enough. This dish I made exactly as explained, I left it... on the heat a little too long, so it wasn't as stoup so much as it was spaghetti, but none the less, we ate the whole thing :) After this dish, (First I ever really made) my daughter said that I was the best cook ever :) :) :) Thank you so much Rachael. VinceRead more
recipe Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)
Anita Solon, OH 12-08-2009
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Great for snowy days... and EASY
Rated: 5 stars out of 5

I make this all the time. I like spice though, so I just add some hot peppers to give it a little kick.
recipe Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)
Camille Tucson, AZ 12-07-2009
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Delicious, easy, perfect comfort food on a cold evening
Rated: 5 stars out of 5

I love this recipe, and turn to it often. I have simplified it by not bothering to make my own meatballs. I use frozen... meatballs or ground beef (much better texture), brown them separately, then add them to the stoup at the end. I find the stoup needs a full 4 cups (32 oz) of stock. So easy to make vegetarian-I use vegetable stock and soy ground "beef".Read more