Put the tomato soup into a 3 quart pot. Saute the green pepper, celery and onion until soft. Add to the soup. Shape the meat into small meatballs and brown. Add to the soup mixture.
Cook the spaghetti using the directions on the box. While the spaghetti is cooking, heat the tomato soup mixture. Stir it frequently as it tends to stick to the bottom of the pot. It is OK if it sticks a little, I never figured out how to keep it from sticking.
When the spaghetti is done and drained just pour the sauce over it and serve. The sauce will be thin.