Stup with spaghetti and meatballs
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Thicker than a soup but lighter than a stew, stup is the perfect first course for the colder months. It warms with its bouquet of flavors and aromas, keeps you full for a long time, and is quick and easy to prepare. It's like spaghetti with meatballs in tomato sauce, only in soup form. Chicken broth is combined in a saucepan with tomato sauce, then simmered with roasted vegetables, pasta, and mixed meatballs. The meatballs also include grated Italian cheese and breadcrumbs, making the meatballs firm and juicy. Stir in aromatic basil and serve with fresh bread and grated cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of minced beef, pork, and veal
- 2 tbsp. l. olive oil
- 1 carrot, peeled and finely diced
- 1 medium yellow onion, chopped
- 2 small stalks celery from the core of a bunch, chopped
- 3 cloves garlic, chopped
- 3 cups tomato sauce or 1 can (400 g) + 1 can (220 g)
- 3 cups chicken broth
- 0.5 cup grated cheese, Parmesan or Romano + extra for serving
- 0.5 cup Italian breadcrumbs, a couple of handfuls
- 1 large egg, beaten
- 2 tbsp chopped parsley leaves
- 220 g spaghetti, broken in half
- 1 cup basil leaves, torn
- 1 loaf Italian bread with crust for dipping
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Recipes with similar ingredients: ground beef, spaghetti pasta, tomato sauce, Parmesan cheese, Pecorino Romano cheese, breadcrumbs, basil
Cooking the dish according to the recipe:
- Place the soup pot over medium heat. Add extra-virgin olive oil, carrots, onions, celery, and garlic and sauté for 5 minutes. Add the tomato sauce and broth and cover the pot. Increase the heat and bring the soup to a vigorous boil.
- While the soup is boiling, mix the minced meat with the cheese, breadcrumbs, egg, and parsley. Roll into balls 4-5 cm in diameter.
- Remove the lid from the pan and drop the meatballs into the soup. Bring to a boil, then add the spaghetti. Reduce the heat and simmer for another 10 minutes, until the pasta is tender and the meatballs are cooked through. Stir in the basil and remove from the heat. Serve with bread and cheese.
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