spaghetti and meatball "stoup"

courtesy of: rachael ray, food network
submitted by: missi
serves: 4-6

- 2tbsp extra virgin olive oil
- 1 carrot, peeled and chopped into a small dice
- 1 medium yellow onion, chopped
- 2 small ribs celery, from the heart, chopped
- 3 cloves garlic, chopped
- 3c tomato sauce (1 14oz can + 1 8oz can)
- 3c chicken stock
- 1lb meat loaf mix (ground beef, pork, and veil) available at the butcher counter
- 1/2c grated cheese, parmigiano or romano, plus more to pass at the table
- 1/2c italian bread crumbs
- 1 large egg, beaten
- 2tbsp chopped parsley leaves
- 1/2lb spaghetti, broken
- 1c basil leaves, torn or shredded

1. preheat a medium soup pot over medium heat. add olive oil, carrots, onion, celery, and garlic. saute 5 min.

2. add tomato sauce and stock. cover and bring to a fast boil.

3. while soup comes to a boil, mix ground meat with cheese, bread crumbs, egg, and parsley. roll into 1-1/2 inch balls.

4. remove lid from soup, slide meatballs in and bring back to a boil.

5. stir in spaghetti. reduce heat and simmer for 10 min or until pasta is tender and meatballs have cooked through.

6. stir in basil, remove from heat, and serve.

image: walscapades