Spaghetti and Meatball "Stoup"

As if you didn't already know from the name, this is a Rachael Ray recipe.

2 tablespoons extra virgin olive oil
1 carrot, peeled and chopped
1 medium yellow onion, chopped
2 ribs celery, chopped
3 cloves garlic, chopped
3 cups tomato sauce
3 cups chicken stock
1 pound extra lean ground sirloin
1/2 cup grated parmigiano
1/2 cup Italian breadcrumbs
1 large egg, beaten
2 tablespoons chopped parsley
1/2 pound spaghetti, broken in half
basil
bread for dipping

Preheat a medium soup pot over medium heat. Add oil, carrots, celery, onions, and garlic and saute 5 minutes. Add tomato sauce and stock and cover the pot. Turn up the heat and bring to a fast boil. While soup comes to a boil, mix meat, cheese, breadcrumbs, egg and parsley until just combined. Roll into balls. Remove lid from soup and slide meatballs in. Bring back up to a boil and stir in spaghetti. Reduce the heat and simmer about 10 minutes until pasta is tender and meatballs are cooked through. Stir in basil and take soup off stove. Serve with bread and extra cheese.