SPAGHETTI & MEATBALL SOUP
A couple of nights a week our family ends up eating in shifts because everyone is going every which way, all at the same time. Having a hearty soup simmering in the slow cooker is an easy way to give them all a warm meal. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Lunch
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and seasonings. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12-15 minutes., Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend., Discard Parmesan rind. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes longer. If desired, serve with additional cheese.
Nutrition Facts : Calories 394 calories, Fat 26g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1452mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
MEATBALL AND SPAGHETTI SOUP - SKINNYTASTE
Servings: 6 • Size: 1/6th (about 1 1/2 cups) • Points +: 5 pts • Smart Points: 5 Calories: 212.9 • Fat: 3.2 g • Carb: 27.4 g • Fiber: 3.9 g • Protein: 22.1 g • Sugar: 2 g Sodium: 738.7 mg (without added salt) - Prep and cook times are not actual. I hate putting those in because it depends on the cook and (for me) what else is going on while I'm cooking. I should just make this private but wanted to share it because it's good! It's from Skinnytaste.com.
Provided by BeansnRice
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot over medium heat, bring chicken broth, water, 1 clove crushed garlic, 2 tbsp chopped parsley, 1/4 of the chopped onion, tomato sauce, crushed red pepper flakes and fresh black pepper to a boil; simmer about 5 minutes.
- Meanwhile, make the meatballs by combining ground turkey, parmesan cheese, egg, remaining garlic, remaining onion, remaining parsley, breadcrumbs, salt and pepper. Form into little 1 inch meatballs (about 36).
- Drop meatballs into the broth, cook about 3 minutes; add pasta and cook according to package directions. Add fresh basil, adjust salt and pepper to taste and serve with grated parmesan cheese.
Nutrition Facts : Calories 303, Fat 9.5, SaturatedFat 3, Cholesterol 79.7, Sodium 255.1, Carbohydrate 28.9, Fiber 1.5, Sugar 2.1, Protein 26
SPAGHETTI AND MEATBALL SOUP
Everyone's favorite dish is turned into the creamiest, coziest soup ever! Made in just 20 min. Kid and adult-friendly!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare meatballs according to package instructions; set aside. Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes. Serve immediately, garnished with basil and Parmesan, if desired.
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.
REAL MEATBALLS AND SPAGHETTI
For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
- Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
- Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
LIGHTER SPAGHETTI AND MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.
- In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.
- Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.
SPAGHETTI AND MEATBALLS
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield about 16 large meatballs, serving 4 to 6
Number Of Ingredients 37
Steps:
- Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
- Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
- While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
- Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.
- Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
- Combine all ingredients thoroughly.
SPAGHETTI & MEATBALL SOUP
Fans of spaghetti and meatballs will be bowled over by this 25-minute soup-which takes only 5 minutes to put together.
Provided by My Food and Family
Categories Spaghetti
Time 25m
Yield 4 servings, 1-1/2 cup each
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in large saucepan. Bring to boil on medium-high heat, stirring occasionally.
- Add meatballs and spaghetti; stir. Cook 5 min., stirring occasionally. Add vegetables. Cook 5 min. or until spaghetti is tender and vegetables are heated through, stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 410, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 35 mg, Sodium 1030 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 8 g, Protein 18 g
SPAGHETTI AND MEATBALL "STOUP" (RACHAEL RAY)
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.
Provided by Barb G.
Categories Spaghetti
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat a medium soup pot over medium heat; add olive oil, carrots, onions, celery, garlic and saute 5 minutes.
- Add tomato sauce, chicken stock and cover pot; turn up heat and bring to a fast boil; while soup comes cooks make meat balls.
- Mix 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 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.
Nutrition Facts : Calories 484.8, Fat 12.4, SaturatedFat 2.4, Cholesterol 52, Sodium 1535.3, Carbohydrate 75.2, Fiber 7, Sugar 15.4, Protein 19.6
SPAGHETTI AND MEATBALL SOUP
It's soup season, and this one will satisfy Spaghetti and Meatball lovers of all ages. From one of my favorite cookbooks, "Great Food From Mom's Diner"
Provided by Christmas Carol
Categories Weeknight
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix all meatball ingredients together. Form into 1 inch balls and place in a large, deep skillet. Pour water over to almost cover. Cook over medium-high heat, turning, until done, 12-15 minutes. Drain liquid.
- Meanwhile, make soup: In a large kettle, place beef broth, 1 1/2 cups water, tomatoes (include juice), Parmesan cheese, rosemary and basil. Bring to a boil, lower heat, and simmer 20 minutes, uncovered. Add meatballs, bring to a boil, and add spaghetti noodles. Simmer until noodles are tender, stirring occasionally, about 10 minutes. Serve with big chunks of garlic bread.
Nutrition Facts : Calories 465.9, Fat 17.9, SaturatedFat 7, Cholesterol 102.6, Sodium 1289.1, Carbohydrate 41.4, Fiber 3.5, Sugar 1.5, Protein 33.8
BEST SPAGHETTI AND MEATBALLS
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
SPAGHETTI MEATBALL SUPPER
It was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. -Debbie Heggie, Laramie, Wyoming
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- In a 6-qt. stockpot, combine the first 6 ingredients; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours, stirring occasionally., For meatballs, preheat oven to 400°. In a large bowl, combine bread crumbs and water; let stand 5 minutes. Stir in eggs, cheese, parsley, garlic, salt and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls., Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. Add meatballs to sauce, stirring gently to combine. Serve with spaghetti. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
Nutrition Facts : Calories 254 calories, Fat 13g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 798mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
SPAGHETTI & MEATBALL SKILLET SUPPER
I developed this one-skillet spaghetti and meatball dish to cut down on cooking time for busy nights. The beans, artichokes and tomatoes bump up the nutrition factor, while the lemon and parsley make it pop with brightness. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium heat; add meatballs and cook until browned slightly, turning occasionally., Add tomatoes, beans, artichoke hearts, Italian seasoning and broth; bring to a boil. Stir in spaghetti; return to a boil. Reduce heat; simmer, covered, until spaghetti is tender, 10-12 minutes, stirring occasionally., Stir in parsley and lemon juice. Serve with cheese.
Nutrition Facts : Calories 330 calories, Fat 10g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 1051mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 20g 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.
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