Shape the meat mixture into small balls,
approximately 1/2 to 3/4 inch in size. Place the
meatballs on a sheet pan lined with cooking spray,
and lightly coat the tops of the meatballs with
cooking spray
Broil the meatballs for 8-10 minutes until they are
lightly browned.
While the meatballs are cooking, heat the olive oil in
a large pot over medium heat. Add the diced onion,
sliced celery, and diced carrots,
Cook the vegetables for 4-5 minutes until they begin
to soften. Then, add the crushed tomatoes, tomato
sauce, beef broth, Italian seasoning, salt, and
pepper to the pot
Bring the mixture to a simmer, and then add the
meatballs and dry pasta to the soup. Simmer for
about 10 minutes, or until the pasta and vegetables
are tender.
Before serving, top the soup with freshly chopped
parsley. Optionally, serve with Parmesan