I’ve been making this for dinner for at least 13 years. I would cook this for us before we had kids, and my oldest is almost 13, so it has been a favorite for a long time! It is always easy (one pot) and always delicious. This is one meal I can guarantee that everyone will happily devour and no one will complain about. I’m pretty sure we came across this when we used to watch the Food Network all day on the weekends, pre kids and decide what we would eat that week. This one, from Rachael Ray, stuck with us and I can promise you that you will start making it on repeat once you give it a try!
It is called a stoup because it is thicker then a soup, but not quite a stew. Everything cooks in one pot and in my opinion makes for one really hearty bowl of spaghetti and meatballs. I hope you love this as much as we do!! Enjoy!
- 1 pound ground beef, pork and veal mix (meatloaf mix)
- 1/2 cup grated cheese, Parmigiano or Romano
- 1/2 cup Italian bread crumbs
- 1 large egg, beaten
- 2 tablespoons chopped parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1 carrot, peeled and chopped into a small dice
- 1 medium yellow skinned onion, chopped
- 2 small ribs celery, chopped
- 3 cloves garlic, chopped or minced
- 3 cups tomato sauce or one 14-ounce can plus one 8-ounce can
- 3 cups chicken stock or broth (I use whatever I have around)
- 1/2 pound spaghetti, broken in half
- 1 cup basil leaves, torn or shredded
What to do…
- To make the meatballs, mix the ground meat with the cheese, breadcrumbs, egg and parsley. Roll them into small meatballs (1 1/2-2 inches) and set aside.
- Preheat a medium soup pot over medium heat.
- Add olive oil, carrots, onions, celery, garlic and sauté for about 5 minutes until vegetables begin to soften.
- Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
- When soup is boiling, remove lid from soup and slide meatballs into soup.
- Bring back to a boil then stir in spaghetti.
- Reduce the heat and simmer soup 10 minutes more, until pasta is tender and meatballs have cooked through.
- Stir in basil and remove “stoup” from heat.
- Serve soup with additional grated cheese if desired.