SPAGHETTI AND MEATBALL "STOUP" (RACHAEL RAY)

Spaghetti and Meatball

Provided by Barb G.

Categories Spaghetti

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

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2 tablespoons extra virgin olive oil
1 carrot, peeled and chopped into small dice
1 medium onion, chopped
2 stalks 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
1 lb meatloaf mix (ground beef, pork and veal,I like ground turkey)
1/2 cup grated parmigiano or 1/2 cup romano cheese, plus
additional parmigiano or romano cheese, to pass at table
1/2 cup Italian seasoned breadcrumbs
1 large egg
2 tablespoons chopped fresh parsley leaves
1/2 lb spaghetti, broken in half
1 cup basil leaves, torn or shredded

Steps:

Preheat a medium soup pot over medium heat; add olive oil, carrots, onions, celery, garlic and saute 5 minutes.
Add tomato sauce, chicken stock and cover pot; turn up heat and bring to a fast boil; while soup comes cooks make meat balls.
Mix 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 heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through; Stir in basil and remove'Stoup" from heat, serve soup with bread and cheese.

Nutrition Facts : Calories 484.8, Fat 12.4, SaturatedFat 2.4, Cholesterol 52, Sodium 1535.3, Carbohydrate 75.2, Fiber 7, Sugar 15.4, Protein 19.6