In a large bowl, make the meatball mixture. Combine garlic, onion, ground meat, bread crumbs or matzoh meal, salt, pepper, basil, egg, ketchup, and water. Mix lightly to blend.

In a large pot, make the sauce. Combine ketchup, ginger ale, and basil. Heat to simmering.

Shape meat mixture into one-inch meatballs, moistening your hands for easier handling. Add meatballs to simmering sauce.

Cover and simmer on low heat for one hour – do not boil.

Add onions, red pepper, celery, potatoes, and carrots to meatballs and simmer, covered, 35–45 minutes longer, until vegetables are tender, adding more water if needed.