Zack's Favorite Stoup
A cooking show night that became a family favorite.
Beyond the Ingredients
A Father's Memory
This recipe started the same way many favorites in our house did—with a cooking show.
I've always loved cooking shows, especially Good Eats, and Zack would often watch them with me. One day we were watching Rachael Ray when she made something called Spaghetti and Meatball Stoup, a recipe that lived somewhere between a soup and a stew. Both of us immediately thought it looked good enough to try.
So we did.
And we were glad we did.
It didn't take long for this recipe to earn a permanent place in our dinner rotation. It quickly became one of Zack's absolute favorites—easily top five. Whenever I made it, I learned to make extra because there was a good chance he would want seconds, and whatever was left usually ended up packed into a thermos for lunch the next day.
What I remember most isn't really the recipe itself.
It's sitting together watching cooking shows, talking about food, debating whether a recipe looked worth trying, and getting excited about making something new. Those moments were never planned. They weren't special occasions. They were just ordinary evenings spent together.
Looking back, those ordinary evenings became some of the memories I treasure most.
When I make this recipe today, I still think about Zack getting excited over a bowl of stoup and asking if there would be enough left for lunch the next day. I think about how something we discovered on a television show became part of our family story.
It's funny how often that happens.
A recipe starts as ingredients on a screen, becomes dinner on the table, and before you realize it, becomes a memory you'll carry for the rest of your life.
The Takeaway
This recipe will always remind me that some of the best moments aren't the big ones. They're the evenings spent together, sharing a meal, trying something new, and not realizing at the time just how important those moments would become.
What You Need
Ingredients
Serves 4–6 servings
How to Make It
Directions
- 1
Preheat a medium soup pot over medium heat. Add the olive oil, carrots, onion, celery, and garlic. Sauté for about 5 minutes until softened and fragrant.
- 2
Pour in the tomato sauce and chicken stock. Cover the pot and bring to a boil.
- 3
While the soup heats, combine the meatloaf mix, grated cheese, breadcrumbs, egg, and parsley in a bowl. Roll the mixture into meatballs about 1½ to 2 inches in size.
- 4
Carefully add the meatballs to the boiling soup and return to a gentle boil.
- 5
Stir in the broken spaghetti. Reduce heat and simmer for about 10 minutes, until the pasta is tender and the meatballs are cooked through.
- 6
Stir in the fresh basil just before serving.
- 7
Serve hot with crusty bread and extra cheese on the side for dunking.
From the Kitchen
Small Things That Matter
Break the spaghetti in half before adding to the pot — it's far easier to stir and serve in a bowl
Add the pasta near the end of cooking so it doesn't over-absorb the broth and turn mushy
Taste the broth before salting — canned tomatoes and store-bought stock vary widely in saltiness
Make the meatballs small, around 1½ inches — they cook through faster and are easier to eat with a spoon
Variations & Additions
Make It Yours
- Add a Parmesan rind to the broth while it simmers — it dissolves into the soup and adds deep, savory umami flavor
- Swap the spaghetti for small pasta shapes like ditalini or orzo, or use tortellini for something heartier
- Stir in a can of cannellini beans for extra protein and a creamy texture that thickens the broth naturally
- Add a handful of fresh baby spinach in the last minute — it wilts right into the stoup and adds color and nutrients
Watch It
Watch It Being Made
Video courtesy of Rachael Ray/Food Network
This video may not follow our recipe exactly. Ingredients, amounts, or steps can differ a little. Use it as a guide to see the techniques in action, and follow the recipe on this page for the details. All videos
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