Spaghetti and Meatball Soup

Steps

1. Start the soup with classic soup fixings: carrot, celery, and onion.
2. Add a couple of cloves of garlic to the pot and crush them with a knife; add them to the mixture.
3. In a separate bowl, combine 1 pound of ground beef, pork, and veal (or just ground sirloin), Italian breadcrumbs, grated Parmigiano Reggiano cheese, fresh parsley, egg, salt, and pepper.
4. Roll the meat mixture into balls about 1.5 to 2 inches in size.
5. Add chicken stock and tomato sauce to a pot over high heat until it reaches a fast boil.
6. Carefully add the meatballs one at a time to the boiling soup.
7. Once the soup is boiling, add spaghetti (broken into halves) to the pot.
8. Simmer for about 10 minutes after adding the meatballs and 7-8 minutes after adding the spaghetti until both are cooked through and al dente.
9. Stir in a handful of torn basil leaves.
10. Turn off the heat, taste, and adjust seasoning if necessary.