Spaghetti Meatball Stew

Contributed By: Lisa Filroy


3 tablespoons extra version olive oil
4 cloves garlic, chopped
1 bay leaf
1 large onion, chopped
3 carrots, chopped
1 15-ounce can tomato sauce
1 28-ounce can crushed tomatoes
1 quart chicken stock
1-1/4 pounds ground beef
1 tablespoon Worcestershire sauce
1 generous handful black leaf parsley, finely chopped
1 egg
½ cup Italian bread crumbs
½ cup grated parmesan cheese


Heat a soup pot over medium high heat. Add oil, garlic, bay leaf, onion and carrots and sauttay 5 minutes or until softened. Season with salt and pepper then add tomato sauce, crushed tomatoes and chicken stock. Cover pot and bring to a boil.
Place beef in bowl and add Worcestershire sauce, parsley, egg, bread crumbs, cheese, salt and pepper. After thoroughly combining everything with hands roll the mixture into balls the size of a large walnut and drop into soup pot. Once all the meatballs have been added, stir the broken spaghetti into the pot. Cook 7 minutes.
Note: that is ½-3/4 pounds spaghetti.

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