RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1125
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| Recipe Name: |
Spaghetti & Meatball Stoup |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.44
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Thinner than a stew, but thicker than a soup... it's a stoup! Pasta may be cooked separately to avoid becoming overcooked if the stoup is being served over a long period of time. Dab a little EVOO on cooked al dente pasta and keep in a bowl or even the colander, covered with plastic, until ready to serve. Place a small amount of pasta in stoup bowl, microwave 15-20 seconds and top with hot stoup. If stoup gets too thick for your liking, stir in a cup of water or stock to loosen it up. Add in peppers, mushrooms or even chopped zucchini to bump up the veggies in this dish. They may be added and sautéed along with onions and carrots. If you?re cooking with kids, ask them to help you roll the meatballs. They?ll love it!
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Ingredients:
28 Ounce(wt)s tomatoes, crushed
1 Tablespoon worcestershire sauce
0.25 Cup parsley, flat-leaf finely chopped
1 to taste salt and pepper
0.75 Pound pasta, spaghettini broken into thirds
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Directions:
Heat a soup pot over medium-high heat. Add the oil, garlic, bay leaf, onion and carrots and sauté 5 minutes or until softened. Season with a little salt and pepper then add the tomato sauce, crushed tomatoes and chicken stock. Cover pot and bring to a boil.
Place the beef in a bowl and add the Worcestershire sauce, parsley, egg, bread crumbs, cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the soup pot. Once all of the meatballs have been added, wash up and stir the broken spaghetti into the pot. Cook 7 minutes more. Season stoup with salt and pepper to your taste and serve. Pass grated cheese at the table for topping. |
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| Nutrition per Serving: |
| Calories: |
694 |
Total Carbs: |
73.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
111.5 |
Fat: |
27.2 |
Protein: |
33.78 |
| Fiber: |
9.74 |
Sodium: |
310.53 |
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