Mini Meatball And Broken Spaghetti Tomato Stoup Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
• STEP 2.Roll the mixture into mini meatballs, about 1 inch in diameter.
• STEP 3.In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides.
• STEP 4.Add crushed tomatoes, chicken broth, broken spaghetti, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the spaghetti is cooked.
• STEP 5.Remove the bay leaf and season the stoup with salt and pepper to taste.
• STEP 6.Serve the stoup hot, garnished with Parmesan cheese and a side of crusty bread.

Cooking Tips

• You can use ground turkey or chicken instead of ground beef for a lighter version.
• Feel free to add other vegetables to the stoup, such as diced carrots or spinach.
• If you prefer a smoother texture, you can blend the stoup with an immersion blender before serving.

Storage and Serving

• Store leftover stoup in an airtight container in the refrigerator for up to 3 days.
• Reheat the stoup on the stovetop over low heat until warmed through.
• Serve the stoup with a sprinkle of Parmesan cheese and a side of crusty bread.