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Spaghetti And Meatball Stoup (Thicker Than Soup, Thinner Than Stew) Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 cups chicken stock, available in a box on the soup aisle

1 medium yellow skinned onion, chopped

1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter

1 cup basil leaves, torn or shredded

1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table

3 cloves garlic, chopped

2 tablespoons chopped parsley leaves

1 large egg, beaten

2 small ribs celery from the heart, chopped

1/2 pound spaghetti, broken in half

1 carrot, peeled and chopped into a small dice

3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can

1 loaf Italian crusty bread, for dunking

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1/2 cup Italian bread crumbs, a few handfuls

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