SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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.
PASTA MEATBALL SOUP
When time is tight, Beverly Menser whips up Pasta Meatball Soup in her Madisonville, Kentucky home. The savory Italian soup relies on items most cooks have in the kitchen, including pasta, prepared spaghetti sauce, canned and frozen vegetables and frozen meatballs. The chunky mixture only needs to simmer for minutes before it can be ladled into bowls.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through.
Nutrition Facts : Calories 273 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 935mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 13g protein.
SPAGHETTI AND CHICKEN MEATBALL SOUP
Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. To keep chicken meatballs juicy and light, skip the bread crumbs (which can create dense or bland meatballs) and the browning (which can cause precious juices to evaporate). Instead, plop them into the simmering soup to cook through. Any juices they do release will be captured in the tomato soup, which is creamy from olive oil and Parmesan. Feel free to adapt this recipe to suit your preferences: Add chopped onion, crushed fennel seeds, dried oregano or chopped parsley or basil to the meat or the sauce. The pasta will absorb the soup as it sits, so it's a dish best eaten right when it's made.
Provided by Ali Slagle
Categories dinner, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
- In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
- Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.
SPAGHETTI AND MEATBALL SOUP
Enjoy this ready-in-20 minutes Italian soup made over stovetop using frozen cooked meatballs, ready-cut spaghetti and prepared spaghetti sauce, for dinner with friends!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 4
Steps:
- Bring water to a boil in large saucepan. Add spaghetti and meatballs; cook about 10 minutes or until spaghetti is tender. Do not drain.
- Stir in spaghetti sauce. Cook until thoroughly heated. If desired, sprinkle individual servings with grated Parmesan cheese.
Nutrition Facts : Calories 510, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1530 mg, Sugar 2 g
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SPAGHETTI AND MEATBALL SOUP — LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (37)Total Time 25 minsCategory SoupsCalories 453 per serving
- In a large pot or Dutch oven, bring chicken broth, water and marinara sauce to a simmer. Stir in garlic and Italian seasoning.
- Add meatballs and return to a simmer. Stir in spaghetti and simmer for an additional 10-12 minutes, or until spaghetti is tender.
- Stir in fresh basil and Parmesan cheese. Season with salt and pepper to taste. Serve with additional basil and Parmesan cheese for garnish, if desired.
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5/5 (42)Category SoupCuisine ItalianCalories 297 per serving
- In a large mixing bowl, add 1 1/2 pounds of ground meat (beef, chicken, or turkey). Add minced garlic (2 cloves), 1 raw egg (whisked), 1/2 cup Parmesan cheese, 1/3 cup bread crumbs, 2 tsp dry oregano, and 1/2 tsp sweet paprika. Season with kosher salt and black pepper. Add a good drizzle of extra virgin olive oil and mix to combine.
- Turn your oven broiler on. Take about 1 1/2 tablespoons of the meat mixture and form a meatball. Set it on a lightly oiled baking sheet. Continue forming the mixture into meatballs (whatever size meatball you started with, stick to it). Line all the meatballs up on the sheet pan. Broil for about 8 minutes or until the meatballs are browned (they will have a chance to cook some more later in the soup)
- Grab a large pot. Heat a couple tablespoons extra virgin olive oil. Now add chopped onion, carrots, celery and garlic. Cook for 5 minutes or so until softened, stirring regularly.Add 5 to 6 cups broth (if you like your soup more chunky, start with 5 cups), canned tomatoes (28 ounces of peeled tomatoes with their juices). Season with about 1 tsp dried oregano, 1/ tsp sweet paprika, kosher salt and black pepper to your taste. Cook for about 10 minutes over medium/medium-high heat, then add in the broiled meatballs and 3/4 cup of any small pasta you have such as ditalini, small shells or elbow pasta. Cook for another 10 minutes or until the pasta is cooked. Garnish with parsley.
- Transfer the meatball soup to serving bowls. You can add a sprinkle of grated Parmesan cheese on top. And if you enjoy spicy food, a sprinkle of crushed red pepper flakes. Enjoy!
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