Comforting like soup, filling like a big plate of spaghetti.
Tbsp extra-virgin olive oil, 2 turns of the pan
carrot, peeled and chopped into a small dice
medium yellow skinned onion, chopped
celery ribs, from the heart, chopped
cloves garlic, chopped
cups tomato sauce or 1 14-oz can plus 1 8-oz can
cups chicken stock, available in a box on soup aisle
pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
cup grated cheese, Parmigiano or Romano, plus more to pass at table
cup italian bread crumbs
large egg, beaten
Tbsp parsley leaves, chopped
lb(s) spaghetti, broken in half
cup basil leaves, torn or shredded
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 saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
While soup comes to a boil, mix the 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 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.