Food Network: Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)

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Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)
Recipe courtesy Rachael Ray

Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the
pan
1 carrot, peeled and chopped into a small dice
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 plus 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) available at butcher
counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table

1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking

Instructions
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.