Preparation Method

• Preheat the oven to 425°F. Line a baking sheet with foil and grease with a bit of olive oil or cooking spray.
• Make the meatballs: To a large bowl, add the egg, Parmesan, breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper, and mix everything together with a fork. Add the ground beef and gently mix until it's evenly distributed. Use a 1-tablespoon cookie scoop to form the meatballs or roll the mixture into 35 to 40 meatballs. Place on the prepared baking sheet.
• Bake: Place in the oven and bake for 7 to 8 minutes, until just starting to brown.
• Meanwhile, start on the soup: While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, 7 to 8 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
• Finish the soup: Add the diced tomatoes, chicken broth, and Italian seasoning. Transfer the meatballs into the soup mixture, stir everything together, and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Turn the heat up to a boil again, add the pasta, and reduce to medium. Simmer, stirring occasionally (so the noodles don't stick), or until noodles are al dente and the vegetables are tender, about 10 minutes. Taste and season with salt and pepper, if needed. Garnish with fresh parsley and serve immediately.