Spaghetti And Meatball Stoup Thicker Than Soup Thinner Than Stew Recipes

SPAGHETTI AND MEATBALL "STOUP" (RACHAEL RAY)

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.

SPAGHETTI & MEATBALL SOUP

Steps:

• Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and seasonings. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12-15 minutes., Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend., Discard Parmesan rind. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes longer. If desired, serve with additional cheese.