Cut bread into ½-inch pieces, put in small bowl and pour milk over the bread. Cover with plastic wrap and refrigerate 6 hours.
Preheat oven to 375°F. Prepare a cookie sheet by brushing it with canola oil in order to keep meatballs from sticking. Combine veal, pork, ricotta, thyme, oregano, parsley, garlic, salt & pepper in a large bowl. Squeeze excess milk from the bread and add to the bowl. Mix well by hand. Form meat mixture into small meatballs, put on cookie sheet, and bake in oven for 20-25 minutes.
Cook the spaghetti noodles in a large pot of salted water until al dente. Rinse and drain well. Set aside.
In a dutch oven, combine the marinara sauce and tomato soup. Bring to a low simmer. Add meatballs and heat 10 minutes or until fully warmed. Add cooked spaghetti to pot with meatballs and sauce. Portion into bowls, garnish with parsley and cheese.