Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)
INGREDIENTS
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2 tablespoons extra-virgin olive oil, 2 turns of the pan
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1 carrot, peeled and chopped into a small dice
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1 medium yellow skinned onion, chopped
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2 small ribs celery from the heart, chopped
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3 cloves garlic, chopped
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3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
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3 cups chicken stock, available in a box on the soup aisle
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1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
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1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
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1/2 cup Italian bread crumbs, a few handfuls
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1 large egg, beaten
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2 tablespoons chopped parsley leaves
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1/2 pound spaghetti, broken in half
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1 cup basil leaves, torn or shredded
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1 loaf Italian crusty bread, for dunking
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