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

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Delicious! I add red pepper flakes just to add a little bit of heat, (you don't want to go overboard. I LOVE the fact that the leftovers are thick and more traditional spaghetti & meatballs. It makes this dish travel incredibly well as leftovers. I've read that many break the spaghetti quite a bit or use a short cut pasta but I like the long noodles and love to eat mine with a spoon and a fork :-!
I love the concept of Rachel's "Stoup" recipes. If you haven't tried her Chicken Pot Pie Stoup-do so right away!

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This is my go to recipe for bringing a meal to a neighbor/friend in need. HOWEVER, RR omits any addition of salt or pepper. Add that and you're good to go. I've even resorted to frozen meatballs or watering down some Prego when I have zero time but need to send a meal for someone. I add an Italian bread and a bunch of bananas and it's a very family friend meal to send over for someone in need.

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Loved it but always add almost twice the broth to keep it loose after refrigeration.

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This is great comfort food and it really only took me 30 minutes (and most of Rachel's recipes take me 1 hour!. This finally solves the dilemma of family members who eat at different times due to work and school schedules, in that with the spaghetti and meatballs and sauce all together in one pot, I don't have to worry about how to keep the pasta from drying out and staying warm over the course of a couple of hours. I did add my own spices and a little red wine to give it the flavor we like, but that's the only addition to this great recipe. Thank you once again Rachel!

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Really easy recipe that my entire family loves. I find myself craving this dish.

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My whole family loved this. I cut my veggies and made my meatballs in the morning and put them in the fridge. When I got home, it was so fast and easy. Great bread is so good with this to get all the juice. Only thing I added was mushrooms!

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I love this recipe, and have made it several times. I always substitute ground turkey for the meat, but otherwise, I am faithful to the recipe. I love it, and everyone who has tried it agrees. It makes great leftovers, though it becomes less of a "stoup" and more of just pasta. I have also used the meatball recipe on its own, and it worked out great.

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OMG!! This dish was amazing! I strongly disagree with some that said it was "bland." It had great yummy rich flavor and is so hearty and fulfilling. However, I did make slight alterations that made this dish fabulous. I used ground turkey meat, added worsteshire sauce, which I strongly recommend. Use about 2 dashes into the mixing bowl of meat, egg, bread crumbs, etc. I also used whole wheat spaghetti and cracked it into thirds so it could be easily picked up with a soup spoon. My "stoup" turned out to be just that.Perfect texture!

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I made this recipe, but I substituted spaghetti sauce for the stoop, and boiled 1lb of intact spaghetti noodles. I also decided to skip the meatballs. Turned out GREAT!

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I'm really lukewarm on most of Rachael's recipes. I find a lot of them SUPER bland and just kind of gross. This one, however, is a WINNER. I LOOOOOVEEEEE this soup so much and make it often. It is so delicious with the veggies and the meatballs. I follow it exactly as written, except I use either farfalle, elbow macaroni or penne instead of spaghetti. I find it a little difficult to get the spaghetti on your spoon, even with it broken in half. I don't find this bland at all, and I'm frankly REALLY surprised at the people who thought this was "awful." I love it, and I'm very picky.