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Nutrition Facts
Serving Size 1 (543g) Recipe makes 4 servings The following items or measurements are not included below: meatloaf mixture 1/2 cup parmigiano
Calories 501
Calories from Fat 112		(22%)
Amount Per Serving		%DV
	Total Fat 12.5g	19%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 1534mg		63%
Potassium 1200mg		34%
Total Carbohydrate 79.5g		26%
	Dietary Fiber 7.4g	29%
	Sugars 15.0g
Protein 19.4g		38%
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Menus using this recipe:

December 13 to December 19, 2008

GaylaV

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⁽⁹⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Jan 20, 2005

This is so good, quick & easy to make, Kids will love it. Thicker than soup, yet thinner than stew. Serve with a loaf of crusty bread, Enjoy.

SERVES 4 -6 (change servings and units)

Ingredients

2 tablespoons extra-virgin olive oil
1 carrot, peeled and chopped into small dice
1 medium onion, chopped
2 stalks celery, from the heart,chopped
3 cloves garlic, chopped
3 cups tomato sauce (or 1 14-ounce can plus 1 8-ounce can)
3 cups chicken stock
1 lb meatloaf mix (ground beef, pork and veal,I like ground turkey)
1/2 cup grated parmigiano or romano cheese, plus
additional parmigiano or romano cheese, to pass at table
1/2 cup Italian seasoned breadcrumbs
1 large egg
2 tablespoons chopped fresh parsley leaves
1/2 lb spaghetti, broken in half
1 cup basil leaves, torn or shredded

Directions

1
Preheat a medium soup pot over medium heat; add olive oil, carrots, onions, celery, garlic and saute 5 minutes.
2
Add tomato sauce, chicken stock and cover pot; turn up heat and bring to a fast boil; while soup comes cooks make meat balls.
3
Mix ground meat with cheese, bread crumbs, egg and parsley; roll into 1 1/2 to 2 inch-balls.
4
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.

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Featured Reviews for This Recipe

From: rosslare

On Jan 11, 2009

Small pasta figures work better than spaghetti when it comes to eating this with spoon. Will be popular here as it is easy one pot meal and yummy.

0 people found this review helpful

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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.

2 people found this review helpful

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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!

6 people found this review helpful

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From: GaylaV

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.

2 people found this review helpful

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