Spaghetti and Meatball "Stoup"

"Stoup"- according to Rachael Ray is thicker than soup but thinner than stew and this is a great recipe for your first adventure into stoupland. I've adapted mine from Rachael's recipe and I think I did pretty good.

Source: adapted from Rachael Ray

Serves: 2- her original recipe is written for 4, but I am firm in believing only cooking the amount of servings you have people. Feel free to double or make alterations for you and your family/guests

Ingredients:

10 baby carrots, sliced

2 ribs celery, sliced

1 small or 1/2 large onion, chopped

1 clove garlic, chopped

1 8oz can of tomato sauce and 1/2 of another small can

2 cups chicken/vegetable broth

1/2 ground beef/turkey/venison

1/8 cup bread crumbs, Italian if you have them. If not, add a tsp or two of Italian seasoning

1/8 cup plus 2 Tbl egg beaters

2 cups egg noodles

Preheat a med. soup pot over med. heat. Add a tsp of olive oil, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and broth and cover pot. Turn up heat and bring to a fast boil.

While your soup is warming up, start making the meatballs. Mix the ground meat with the bread crumbs and the egg beaters. Roll into meatballs. I try to make an even number for easy splitting.

Once the tomato and broth mixture is reached the boil, slide the meatballs into soup. Bring back to a boil and then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more stirring one or two times, until pasta is tender and meatballs have cooked through.

Feel free to serve with crusty bread but I have never chosen this route. Enjoy!