Spaghetti and Meatball "Stoup"

Spaghetti and Meatball “Stoup” (thicker than soup, thinner than stew)
Submitted by: Teesha Lane

Prep time: 20 min
Cook Time: 25 min
Serves: 4

Ingredients
· 2 T olive oil
· 1 carrot, peeled and diced
· 1 medium yellow onion, chopped
· 2 celery ribs, chopped
· 4 cloves garlic
· 3 C tomato sauce
· 3 C chicken stock
· 1 lb. ground meat – meatloaf mix preferably
· ½ C grated Parmesan or Romano cheese, plus some for serving
· ½ C Italian bread crumbs
· 1 large egg, beaten
· 2 T chopped parsley
· ½ lb. spaghetti, broken in half
· 1 C basil leaves, torn or shredded
· 1 loaf Italian crusty bread, for dunking

Directions

Saute carrot, onion, celery and garlic in olive oil for 5 minutes. Add tomato sauce and stock. Cover and bring to a fast boil.
Mix meat, cheese, bread crumbs, egg and parsley – roll into 1 ½ to 2 inch balls. Add to boiling soup. Once it’s back to a boil, add the spaghetti. Reduce and simmer 10 minutes more – until pasta is tender and meatballs are cooked through. Stir in basil and remove “stoup”. Serve with bread and extra cheese!