Spaghetti and Meatball "Stoup" (Rachael Ray)

From: Laffer

On Apr 4, 2007

I have made this several times and we enjoy it every time. I have made changes with the pasta each time as the spaghetti is very difficult to eat with a spoon. I tried breaking the spaghetti into smaller pieces...still difficult. The last time I used rotini with better results. Thanks for posting this recipe.

From: Chef #368931

On Oct 23, 2006

I don't serve red meat to my family so I opted for 99% fat free ground turkey when making the meatballs...they turned out great. In fact, since I made it in the crockpot, I cut out the olive oil (evoo) and added a bag of mixed italian-style veggies to it as well. I think the amount of fat in the recipe can now be considered approx. 2-3 grams per serving...Also served with a sourdough bread that we made into garlic toasts (spray butter and garlic.) My picky eaters loved it and it is something I will definitely make again!

From: FlemishMinx

On Jan 27, 2005

Delicious! I used a combination of beef and pork for my meatballs- tasty, and I must add that they are very similar to my own meatball recipe. The consistency of my "stoup" turned out to be like a very saucy spaghetti, which leads me to my only negative comment. This is difficult to eat just with a fork or just with a spoon (we were continually switching back and forth between the two). I think this slight "annoyance" could be avoided by using a more spoon-friendly pasta, for example rotini, rather than spaghetti (anything that would fit in a spoon). Would certainly be more child-friendly. The taste more than makes up for the difficulty in eating, however. Thanks for posting!

From: E.A.

On Jan 7, 2007

Made this for dinner tonight and we really enjoyed it. I used very lean ground beef, as I didn't want too much fat in the soup. My DH said that it was good without being too heavy as regular spaghetti and meatballs tend to be. Served with a salad and crusty bread for a great dinner.