Ingredients:
2 tablespoons extra virgin olive oil
1 carrots, peeled and chopped into small dice
1 medium onions, 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 mixture ( 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 eggs
2 tablespoons chopped fresh parsley leaves
1/2 lb spaghetti, broken in half
1 cup basil leaves, torn or shredded
Directions:
Preheat a medium soup pot over medium heat; add olive oil, carrots, onions, celery, garlic and saute 5 minutes.
Add tomato sauce, chicken stock and cover pot; turn up heat and bring to a fast boil; while soup comes cooks make meat balls.
Mix ground meat with cheese, bread crumbs, egg and parsley; roll into 1 1/2 to 2 inch-balls.
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.
Servings: 4-6
Time preparation: 20 min.
Time total: 45 min.