In a large mixing bowl, blend ground pork, breadcrumbs, Parmesan cheese, beaten egg, dried parsley, dried basil, and garlic salt. Shape the mixture into small meatballs, about 1 inch in diameter.

Heat olive oil in a large pot over medium heat. Sauté diced carrots, celery, onion, and minced garlic until tender, about 5-7 minutes.

Pour in the tomato sauce, crushed tomatoes, chicken broth, and additional dried basil and parsley. Stir everything together and let the flavors mingle for a couple of minutes.

Carefully place the meatballs into the pot, ensuring they're submerged in the broth. Increase the heat to bring it to a boil, then reduce to a simmer for about 10 minutes.

Once the meatballs are fully cooked, return to a boil and add the broken spaghetti. Cook until the pasta is al dente, about 8 minutes.

Ladle the hot soup into bowls, garnishing each with fresh basil and a sprinkle of freshly grated Parmesan cheese.