Meatball Soup

What you need:
2 T of EVOO (extra-virgin olive oil)
1 carrot peeled and chopped into a small dice
1 medium onion - chopped
2 stalks of celery - chopped
3 cloves garlic, chopped
3 cups tomato sauce (or 1 14oz can plus 1-8 oz can) NOTE: I use 1-8oz italian tomatoes diced and 1-8oz tomato sauce
3 cups chicken stock

For meatballs
1 lb meatloaf mixture (ground beef, pork and veal) NOTE: I use ground beef and ground turkey
1/2 cup grated parmigiano or romano chees
1/2 cup Italian seasoned breadcrumbs
1 large egg
2 T - chopped parsley leaves

1/2 lb spaghetti
1 cup basil leaves - torn or shredded

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. Start making meatballs.
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 meatballs into soup; bring back to a boil then stir in spaghetti; reduce heat and simmer soup 10 minutes more, until pasta is tender and meatballs have cooked through; stir in basil. Stir and serve.