Spaghetti & Meatball Stoup

3 Tbs olive oil
4 cloves garlic, chopped
1 bay leaf
1 large onion, chopped
3 carrots chopped
1 15 oz can tomato sauce
1 28 oz can crushed tomatoes
1 quart chicken stock
1 1/4 pound ground beef
1 T worcestshire sauce
Handful parsley
1 egg
1/2 C italian bread crumb
1/2 C grated parmigiano reggiano cheese
salt and pepper
1/2- 3/4 pound spaghetti, broken into thirds

Take a soup pot and heat on medium high. Add olive oil, garlic, bay leaf, onion, and carrots. Saute 5 minutes or until softened. Season with salt and pepper, Then add tomato Sauce, crushed tomatoes, and chicken stock. Cover pot and bring to boil.
Place beef in bowl. Add worcestershire sauce, parsley, egg, bread crumbs, cheese, salt, and pepper. Thoroughly combine with hands, roll the mixture into balls the size of large walnut and drop into soup pot. Stir in broken spaghetti. Cook 7 minutes more. Season with salt and pepper. Top with grated cheese and serve.
If stoup gets to thick, stir in cold water or stock to loosen it up
Add in peppers, mushrooms, or chopped zucchini to bump up the veggies. They may be added and sauteed along with onions and carrots.