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Spaghetti and Meatball "Stoup" (Rachael Ray)

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“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.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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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