Spaghetti and Meatball Soup

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 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
• 1/2 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