Yum-O!!
Tried a new recipe tonight from the latest issue of Rachael Ray Magazine.
It was GREAT and very EASY.
Try it tonight!
Rachael Ray's Mini Meatball and Broken Spaghetti Tomato Stoup
(note: "Stoup" = thicker than soup, thinner than stew!)
2 T Olive Oil
1 onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
4 cups chicken broth
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
3/4 pound ground beef/turkey/chicken
Handful of parsley
1 egg
1/4-1/2 cup bread crumbs
1/4 cup grated parmesan cheese
salt and pepper
1/2 pound spaghetti, broken into thirds
1. In a large soup pot, combine the olive oil, onion, carrots, and garlic and cook over medium-high heat for 5 minutes. Add the chicken broth, crushed tomatoes and tomato sauce. Cover and bring to a boil over medium-high heat.
2. In a large bowl, using a fork, combine the ground meat, parsley, egg, bread crumbs and 1/4 cup cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (you should have about 16 meatballs). Simmer for 10 minutes.
3. Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Turn off the heat, season a little more with salt/pepper if necessary. Serve, passing more cheese around the table.
Enjoy! And thank you Rachael Ray!
~lk
It was GREAT and very EASY.
Try it tonight!
Rachael Ray's Mini Meatball and Broken Spaghetti Tomato Stoup
(note: "Stoup" = thicker than soup, thinner than stew!)
2 T Olive Oil
1 onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
4 cups chicken broth
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
3/4 pound ground beef/turkey/chicken
Handful of parsley
1 egg
1/4-1/2 cup bread crumbs
1/4 cup grated parmesan cheese
salt and pepper
1/2 pound spaghetti, broken into thirds
1. In a large soup pot, combine the olive oil, onion, carrots, and garlic and cook over medium-high heat for 5 minutes. Add the chicken broth, crushed tomatoes and tomato sauce. Cover and bring to a boil over medium-high heat.
2. In a large bowl, using a fork, combine the ground meat, parsley, egg, bread crumbs and 1/4 cup cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (you should have about 16 meatballs). Simmer for 10 minutes.
3. Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Turn off the heat, season a little more with salt/pepper if necessary. Serve, passing more cheese around the table.
Enjoy! And thank you Rachael Ray!
~lk
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