Rachael Ray's Spaghetti & Meatball Stoup
Source of Recipe
Rachael Ray - Foodnetwork
Recipe Introduction
(thicker than an soup, thinner than a stew)
My friend, Cheryl Simon, shared this recipe with me.
List of Ingredients
Chopped celery (I used about 3 stalks)
Chopped onion (I used 1 onion)
Chopped carrots (I chopped about 1 cup)
2 garlic cloves, chopped fine
1 quart chicken broth (I used 4 cans)
1 15-oz can tomato sauce
1 8-oz can tomato sauce
Pepper to taste
1 1/2 lb meatloaf meat (she used a combination of ground veal, beef, & sausage but I used ground beef)
1 egg
1 cup bread crumbs
Spaghetti noodles (I used about 1/3 of a 1# box)
Recipe
Sauté celery, onion, carrots and garlic in butter or extra virgin olive oil in stew pot. Add chicken broth and tomato sauce. Bring to a boil while making meatballs. Mix ground meat, egg and bread crumbs and form meatballs about the size of a golf ball. (it didn't call for it but I added a pinch of salt to meatball mixture and a bit of pepper) Once mixture in stewpot is boiling, gently drop in meatballs. Turn down to medium heat and cook for 10 minutes or so. Then drop in spaghetti and cook until pasta is done, about 7 or 8 minutes. (salting will depend on taste and whether you use regular broth or low sodium broth) I sprinkled pepper into stoup. Sprinkle with parmesan cheese.
**My family loved this recipe, and ate every bite I made! But, it seemed a bit "greasy" since the fat from the ground beef cooked into the soup. I thought of even browning, crumbling and draining ground beef before adding to soup next time and having crumbled beef instead of the meatballs. Or, you could try and skim the fat before serving.
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