Spaghetti and Meatball Stoup

Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
I medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (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
1/2 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

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. RtII into 1 1/2 to 2-inch balls.
Remove lid from soup and slide balls into soup. Bring back to a
bo 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.