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    Rachael Ray's Spaghetti & Meatball Stoup


    Source of Recipe


    ???

    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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