I find it fascinating that as much as I hate cutting and working with raw chicken breasts, I really enjoy making meatballs. Probably because it’s the one time that I actually enjoy getting messy and I have lots of good childhood memories of making meatballs with my mom. Although, since she dislikes touching raw meat as much as I do, I’m sure she was simply grateful that I was naive enough to think that rolling out all of those little balls was fun. Anyway, I made Rachael Ray’s Double Chicken Dumpling Soup the other day. Sorry Rachael I refuse to use the term “stoup” — although I’m sure it will end up in the dictionary eventually. Fortunately, as odd as I sometimes find Rachael’s terminology, I truly loved the flavor of the nutmeg and Parmesan spiced chicken meatballs, especially when combined with one of my absolute favorite things in the whole world – potato gnocchi. I’m a total sucker for a hearty soup so this will definitely make an appearance on my dinner table again.
 Eat the Rainbow |
 Get Messy! |
 Simmer |
 Meatballs First |
{ 8 comments… read them below or add one }
This one is on my list. I’m really into Rachael Ray’s stoups. And I don’t mind the word since my aunty has used it for like 20+ years. I make Rachael Ray’s spaghetti and meatball stoup all the time.
Oh yeah and i think ground meat totally doesn’t seem like meat. You can’t feel like tendons and stuff you know? There are no bones or whatever to make you recognize that i’s flesh. This is why I like ground meat.
You have inspired me to make meatballs for supper tonight! My husbands favourite! Yours look delicious (as does the rest of the blog)!
Why can I not have a girl friend that will cook great food like this for me? Guess I will have to try this one for myself.
I don’t understand this word “stoup,” is it stew + soup? Is it in the dictionary? Please advise.
Anna – Yes indeed, it is a soup/stew. i think Rachael says a “stoup” is in between the two. Personally I feel that it’s a repulsive term to use when refering to food.
I know what you’re saying about the term STOUP. But they always turn out so well! I’ve made a few from the Every Day with Rachael Ray magazine and have been happy each time.
On the gnocchi, do you add this directly to the broth or do you mix some in the the meatballs?
Kim – You add the gnocchi directly to the broth. Definitely give it a try, it’s a tasty recipe.