Mix all ingredients including ground beef, breadcrumbs, Parmesan cheese and egg and garlic and fresh parsley and oregano and salt and pepper in a large mixing bowl.

Gentle hand mixing of ingredients should be performed until everything comes together but stop when the mixture is combined to maintain the meatballs' light delicate texture.

Form small round meatballs with the mixture that reach a length of 1 inch. You should get between twenty and twenty-five meatballs by using standard measurement.

Place a tablespoon of olive oil inside a Dutch oven or large pot and heat it at medium temperature.

Place each batch into the hot oil once the temperature reaches the correct level. Brown them on all sides, which will take about 5-6 minutes per batch. This adds a nice color and flavor to the meatballs.

Remove the meatballs from the pot and set them aside on a plate for later.

After adding the vegetable ingredients, put in a bit more olive oil to cover the bottom of the pot. Put diced onion and celery as well as carrots into the pot. Sauté for about 5 minutes, or until the vegetables soften and the onion turns translucent.

Stir in the garlic and cook for another minute until fragrant, adding a burst of flavor to the base of the soup.

Pour in beef broth (or chicken broth if you prefer a lighter flavor) and bring the mixture to a simmer.

Add the diced tomatoes, along with oregano and basil, and stir to combine. You should try the soup now to verify the suggested condiments measurements.

Replace the sautéed chicken meatballs into the pot for a thirty-minute simmering period. This will fully cook the meatballs and let them absorb the delicious flavors.

Once the meatballs are cooked through, add your pasta of choice (small pasta like ditalini or orzo works great) and let it cook for about 8-10 minutes, or until tender.

Stir occasionally to make sure the pasta doesn’t stick together.

Test the soup after cooking the pasta then adjust with more salt, pepper or herbs as needed.

Meatball Consistency: If the meatball mixture feels a bit too wet, you can add a little more breadcrumbs to firm it up. This helps keep the meatballs from falling apart while cooking.

Broth vs. Water: For a richer flavor, always use beef broth instead of water. The substitution of beef broth with chicken broth works just as well when beef broth is unavailable.

Pasta Tips: To prevent the pasta from becoming too soft if you plan to store leftovers, you can cook the pasta separately and then add it to the soup just before serving.