Submitted by Alissa Schneider

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 carrot, peeled and chopped into small pieces
• 1 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 + 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)
• ½ cup grated cheese, Parmesan or Romano, plus more to
• pass at the table
• ½ cup Italian bread crumbs, a few handfuls
• 1 large egg, beaten
• 2 tablespoons chopped parsley leaves
• ½ pounds 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 sauté 5 minutes. Add tomato sauce and stock and cover the pot.  Turn up heat and bring to fast boil.
While soup comes to a boil, mix the ground meat with cheese, breadcrumbs, egg and parsley.  Roll into 1 ½ to 2-inch balls.
Remove lid from soup and slide balls into soup. Bring back to boil 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.

From Rachael Ray