Spaghetti and Meatball "Stoup" (Rachael Ray)

This is so good, quick & easy to make, Kids will love it. Thicker than soup, yet thinner than stew. Serve with a loaf of crusty bread, Enjoy.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  carrot, peeled and chopped into small dice
• 1  medium onion, chopped
• 2  stalks 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
• 1  lb  meatloaf mix (ground beef, pork and veal,I like ground turkey)
• 1⁄2 cup  grated parmigiano or 1⁄2 cup romano cheese, plus
•  additional parmigiano or  romano cheese, to pass at table
• 1⁄2 cup  Italian seasoned breadcrumbs
• 1  large egg
• 2  tablespoons  chopped fresh parsley leaves
• 1⁄2 lb spaghetti, broken in half
• 1  cup basil leaves, torn or shredded

Directions

1. Preheat a medium soup pot over medium heat; add olive oil, carrots, onions, celery, garlic and saute 5 minutes.
2. Add tomato sauce, chicken stock and cover pot; turn up heat and bring to a fast boil; while soup comes cooks make meat balls.
3. Mix ground meat with cheese, bread crumbs, egg and parsley; roll into 1 1/2 to 2 inch-balls.
4. Remove lid from soup and SLIDE balls into soup; bring back to a boil then stir in spaghetti; reduce heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through; Stir in basil and remove'Stoup" from heat, serve soup with bread and cheese.