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.
|
Â
Â
Â
|
member logon
