The meatball dumplings in the stoup taste okay without the 2 tablespoons of bread crumbs, but being a Sicilian girl, I simply cannot make a meatball with no bread crumbs. This is as close as I can force myself. It’s only 2 tablespoons. Negligible carbs, but all the difference mentally and the consistency is really better for it.

　　

Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　1 pound bulk Italian sausage, sweet or hot

　　4 garlic cloves, 2 crushed and 2 minced

　　1 large yellow onion, chopped

　　1 carrot, peeled and chopped

　　2 celery ribs, chopped

　　1 quart chicken stock or broth

　　1 can (15 ounces) pizza sauce

　　1 pound ground beef, pork, and veal mix or ground sirloin

　　1/2 cup grated Parmigiano-Reggiano (a couple of handfuls), plus more to pass at table

　　2 tablespoons Italian bread crumbs

　　1 egg yolk, beaten

　　Salt and freshly ground black pepper

　　1/2 teaspoon allspice

　　A handful of chopped fresh flat-leaf parsley

　　

Step 1

Heat a medium soup pot over medium-high heat. Add EVOO (twice around the pan) and the sausage. Break up the sausage with the back of a wooden spoon and brown it, about 3 minutes. Add the 2 crushed garlic cloves and the chopped onion, carrot, and celery. Stir to combine and cook for 5 minutes. Add the chicken stock and pizza sauce and raise heat to high to bring to a boil.

　　

Step 2

Meanwhile, in a bowl mix the ground meat with the minced garlic, grated cheese, bread crumbs, egg yolk, salt and pepper, and allspice. Form bite-size balls and drop them into boiling liquid. The meatballs will cook like dumplings in about 8 minutes. When all of the balls have been added and the stoup returns to a boil, reduce heat to simmer. Cook for 8 to 10 minutes. Add the parsley, stir, and ladle into shallow bowls. Top with a little grated cheese at table.

　　Rachael Ray's 30-Minute Get Real Meals