Spaghetti And Meatball 'Stoup'

By á-174942

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 carrot peeled, and chopped into a small dice
• 1 medium yellow skinned onion chopped
• 2 small celery ribs from the heart chopped
• 3 garlic cloves chopped
• 3 cups tomato sauce
• 3 cups chicken stock
• 1 pound ground beef, pork and veal mix (meatloaf mix)
• 1/2 cup grated Parmigiano or Romano cheese plus
• more to pass at table
• 1/2 cup Italian bread crumbs
• 1 large egg beaten
• 2 tablespoons chopped parsley leaves
• 1/2 pound spaghetti broken in half
• 1 cup basil leaves torn or shredded
• 1 loaf Italian crusty bread for dunking

Details

Servings 4

Preparation

Step 1

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.

While soup comes to a boil, mix the 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 the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

This recipe yields 4 servings.