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

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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.

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I enjoy Rachel Ray but I found this recipe rather bland. Need to make sure to add some of your own spices to it.

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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.

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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.
Vince

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I make this all the time. I like spice though, so I just add some hot peppers to give it a little kick.

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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".

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I LOVE Rachael and usually her recipes are fantastic. This one falls short. Not enough spice in the meatballs and the "broth" was jus so-so. I think if perhaps you use beef broth and eliminated celery, it would be much better. Also, adding some spice to the meat. Maybe some dried sage and a little grated onion.

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I made this recipe for some friends and they wouldn't stop raving about it so, I sent everyone home with a copy of the recipe. I did make a couple of alterations only due to food allergies ... I used vegetable stock in lieu of chicken and my butcher didn't have meatloaf mix so I improvised with 80/20 hamburger meat. Also, it came out thicker than a stoup than I was expecting. This receipe served more than 4 more like 8! I will definately be making this again!

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I saw Rachael make this recipe some time ago, and just recently tried to make it myself. The end result was delicious; however, it is neither a 'stoup' or a stew. I made this exactly as directions state, and ended up serving this on a plate with knife and fork. Cooking the meatballs in the sauce worked out perfectly, and makes this a one pot wonder.
I will make this again, I'm not sure if I'll try to make it a stoup or not. If I do, I think I'll double up on the tomato sauce and stock.

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I'm still licking the spoon! I substitued ground turkey for the ground beef. and I didn't have tomato "sauce" so through in a 24 oz jar of marinara instead....as Rachel would say, "yummo!"