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

Deselect All

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 one 14-ounce can plus one 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 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