Stup with spaghetti and meatballs

Ingredients:

• 450 g of minced beef, pork, and veal
• 2 tbsp. l. olive oil
• 1 carrot, peeled and finely diced
• 1 medium yellow onion, chopped
• 2 small stalks celery from the core of a bunch, chopped
• 3 cloves garlic, chopped
• 3 cups tomato sauce or 1 can (400 g) + 1 can (220 g)
• 3 cups chicken broth
• 0.5 cup grated cheese, Parmesan or Romano + extra for serving
• 0.5 cup Italian breadcrumbs, a couple of handfuls
• 1 large egg, beaten
• 2 tbsp chopped parsley leaves
• 220 g spaghetti, broken in half
• 1 cup basil leaves, torn
• 1 loaf Italian bread with crust for dipping

Preparation:

1. Place the soup pot over medium heat. Add extra-virgin olive oil, carrots, onions, celery, and garlic and sauté for 5 minutes. Add the tomato sauce and broth and cover the pot. Increase the heat and bring the soup to a vigorous boil.
2. While the soup is boiling, mix the minced meat with the cheese, breadcrumbs, egg, and parsley. Roll into balls 4-5 cm in diameter.
3. Remove the lid from the pan and drop the meatballs into the soup. Bring to a boil, then add the spaghetti. Reduce the heat and simmer for another 10 minutes, until the pasta is tender and the meatballs are cooked through. Stir in the basil and remove from the heat. Serve with bread and cheese.