Categories: Ground Beef, Main Dish, Rachael Ray, Stew

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)
• 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.

5. Stir in basil and remove stoup from heat, serve soup with bread and cheese.

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