Thickspaghettisoup Recipes

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SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)



Spaghetti and Meatball

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or one 14-ounce can plus one 8-ounce can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter
1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking

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.

THICK & MEATY SPAGHETTI SAUCE



Thick & Meaty Spaghetti Sauce image

As everyone knows by now, most of my recipes come from a "Taste of Home" recipe magazine. This is by far our favorite spaghetti sauce. It is so thick and meaty that sometimes my boys just pour it over a piece of garlic bread and eat it like that!

Provided by tree luee dee

Categories     Sauces

Time 8h35m

Yield 12 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 lb ground bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
8 cloves garlic, minced
3 (14 1/2 ounce) cans Italian-style diced tomatoes, drained
2 (15 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/3 cup sugar
2 tablespoons Italian spices
1 tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet over medium heat, cook beef and sausage until no longer pink; drain.
  • Transfer to a 5 quart slow cooker.
  • Stir in green pepper, onion, garlic, tomatoes, tomato sauce, tomato paste, sugar and seasonings; mix well.
  • Cover and cook on low for 8 hours or until bubbly.
  • Serve over spaghetti.

THICK CUT-OUTS



Thick Cut-Outs image

A big batch of big thick sugar cookies. These are THE big soft sugar cookies you have been looking for. Frost them while warm and sprinkle with colored sugar.

Provided by Margo

Categories     Desserts     Cookies     Sugar Cookies

Yield 75

Number Of Ingredients 12

2 ⅛ cups white sugar
2 cups butter, softened
4 eggs
6 egg yolks
1 ½ teaspoons vanilla extract
7 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
4 cups confectioners' sugar
¼ cup vegetable oil
½ teaspoon vanilla extract
1 tablespoon hot water or as needed

Steps:

  • In a large bowl, cream together the sugar and butter until smooth. Beat in the eggs and egg yolks, one at a time, mixing well after each. Mix in vanilla extract. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thickness and cut into desired shapes using cookie cutters. Place 2 inches apart on the prepared baking sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack.
  • To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. gradually add enough hot water to achieve a spreadable consistency. Spread over warm cookies.

Nutrition Facts : Calories 147.5 calories, Carbohydrate 21.1 g, Cholesterol 39.3 mg, Fat 6.4 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 68.5 mg, Sugar 12 g

RICH AND THICK SPLIT PEA SOUP



Rich and Thick Split Pea Soup image

We started a 39-day Soup Challenge to eat healthier after the holidays, figuring if "Survivor" contestants could last 39 days on little food, surely we could survive on soup! This split pea soup was a family favorite. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 7h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

1 large onion, chopped
1 cup chopped celery
1 cup chopped fresh carrots
2 tablespoons olive oil
1 teaspoon dried thyme
1 package (16 ounces) dried green split peas, rinsed
4 cups vegetable broth
2 cups water
6 ounces Canadian bacon, chopped
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute the onion, celery and carrots in oil until tender. Add thyme; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the peas, broth and water. Cover and cook on low for 7-8 hours or until peas are tender. , Cool slightly. In a blender, process half of the soup until smooth. Return all to the slow cooker. Add bacon and pepper; heat through.

Nutrition Facts : Calories 363 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 945mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 21g fiber), Protein 24g protein.

THICK SPAGHETTI SOUP



Thick Spaghetti Soup image

This is an extremely thick hardy soup, a whole meal in a bowl. We usually have some raw vegetables with dip and some good crusty bread with it. It freezes very well. I've had this recipe for sometime now. I believe it came from the first year of the Taste of Home magazine, but I'm not positive.

Provided by mickie49

Categories     Spaghetti

Time 1h35m

Yield 7-8 serving(s)

Number Of Ingredients 17

1/2 lb ground beef
1/2 lb sweet Italian sausage link
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can Italian-style tomatoes, with basil,do not drain,roughly break-up tomatoes
2 cups beef broth
1 cup tomato juice
1 teaspoon salt
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 bay leaf
fresh pepper
1/4 cup fresh parsley, chopped
1 cup raw spaghetti, broken into 1 inch pieces
1 cup frozen peas
1/2 cup sliced ripe olives
grated parmesan cheese

Steps:

  • Saute meats with onions and garlic in large soup kettle.
  • Drain excess grease.
  • Add next 10 ingredients.
  • Bring to a boil, reduce heat, cover and simmer 60 minutes, stirring occassionally.
  • Add peas and olives,cook, uncovered for 10 minutes.
  • Remove bay leaf.
  • Sprinkle each serving with parmesan cheese.

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