| 1 cup | BARILLA Ditalini |
| 1 jar | BARILLA Tomato & Basil Sauce |
| 2 tablespoons | extra virgin olive oil |
| 1 cup (2 medium) | carrots, peeled and sliced |
| 1 cup | celery, chopped |
| 1 carton (32 ounces) | beef broth |
| 1 | bay leaf |
| to taste | salt |
| to taste | freshly ground black pepper |
| 4 cups | water |
| 1/2 cup | onion, minced |
| 1 clove | garlic, minced |
| 1 pound | ground beef |
| 1/4 cup | Italian seasoned breadcrumbs |
| 1/4 cup | milk |
| 1 teaspoon | dried basil |
| to taste | Parmigiano cheese, grated |
PREHEAT oven to 350. Line a baking sheet with aluminum foil.
HEAT olive oil in a large stockpot. Add celery and carrots; sauté until tender.
ADD broth, bay leaf, water and sauce. Bring to a simmer.
SOAK breadcrumbs in milk for 10-15 minutes in a mixing bowl.
ADD remaining ingredients and mix well. Shape into balls 1-inch in diameter. Arrange on prepared baking sheet.
BAKE meatballs for 20-30 minutes.
COOK pasta according to package directions. Drain.
ADD pasta and meatballs to soup.
SPRINKLE with grated cheese and serve.