Mini Meatball and Broken Spaghetti Tomato Stoup

From: Every Day with Rachael Ray November 2006

2 Tbsp extra-virgin olive oil (EVOO)
1 onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 fresh or dried bay leaf
1 quart chicken broth
28oz can crushed tomatoes
15oz can tomato sauce
¾ pound ground beef sirloin
Flat-leaf parsley, finely chopped (a generous handful)
1 large egg
¼-½ C fine Italian bread crumbs
¼ C freshly grated Parmigiano-Reggiano cheese, plus more to pass at the table
Salt and freshly ground black pepper
½ pound spaghetti, broken into thirds
1 C fresh basil leaves, shredded

In a large soup pot, combine the EVOO, onion, carrots, garlic and bay leaf and cook over medium-high heat for 5 minutes. Add the chicken broth, crushed tomatoes and tomato sauce, cover and bring to a boil over medium-high heat.
In a large bowl, using a fork, combine the ground beef, parsley, egg, bread crumbs and ¼ cup of cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (you should have about 16 meatballs). Simmer the stoup for 10 minutes.
Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Turn off the heat, stir in the basil and season with salt and pepper to taste. Serve, passing more cheese around the table.

**I tried this this past weekend, and really enjoyed it. I prepared the veggies in advance and it turned out really well. I'm going to try freezing the leftovers, and I'll let you know the verdict.