Chop the garlic and tomato finely. Pour a splash of olive oil in a large pan and add the garlic, bay leaves and tomato. Place the pan over medium-high heat until the oil is hot.

Fry the tomato for about 3 minutes until it falls apart and kind of resembles a tomato puree. Then pour in the chicken stock and add the tomato paste. Season with a pinch of salt. Bring all the ingredients to a good boil. Then add the meatballs to the soup.

Boil the soup for about 7 minutes until the meatballs are cooked through. Peel and slice the carrots. Add it to the soup as well.

Boil the soup for another 4 to 5 minutes. Break the dry spaghetti into smaller bits and add it to the soup. If you are using cooked spaghetti: chop it up roughly and add it to the soup right in the end. Stir and cook the soup for another 5 to 7 minutes or until the pasta and carrots are tender. Take the pan off the heat and stir in the basil (and cooked spaghetti if using).

Then check the seasoning and add extra pepper or salt to taste if necessary. Scoop the meatball soup into large bowls. Serve piping hot.