Spaghetti and Meatball Soup by Chef Kaiya

What you need:

2 tbsp extra virgin olive oil
1 carrot, peeled and diced
1 small yellow onion, diced
3 cloves garlic, minced
2 cups tomato sauce
4 cups chicken stock
1 lb ground beef
1/2 cup parmesan cheese
1/2 cup Italian bread crumbs
1 large egg, beaten
2 tbsp chopped fresh flat leaf parsley
1/2 lb spaghetti noodles
1 cup fresh basil leaves, torn or shredded



Preheat a soup pot over medium heat. Chop carrot, onion, and garlic.





Add olive oil, carrots, onion, and garlic to soup pot, and saute for 5 minutes.





Add tomato sauce and chicken stock and cover pot.





Turn up heat and bring to a fast boil. While soup comes to a boil, mix the ground beef with cheese, bread crumbs, egg, and parsley.





Roll into 1 & 1/2 to 2 inch balls.



Remove lid from soup and slide meatballs into soup.



Bring back to a boil and then add spaghetti.



Reduce heat and simmer soup 10 minutes more, until pasta is tender and meatballs are cooked through.



Stir in basil and remove from heat. Serve with garlic bread and extra parmesan.



This recipe is from Cooking Rocks! Rachel Ray's 30 Minute Meals for Kids.