Step 1

In a large Dutch oven or heavy stockpot heat the olive oil and butter over medium heat.

Step 2

Add the chopped onion, diced carrots, chopped celery, and green beans. Lightly salt and pepper the vegetables. Cook for 8-9 minutes or until the vegetables are slightly soft and fragrant.

Step 3

Add the parsley, oregano, basil, garlic powder and onion powder. Cook for 2 minutes stirring constantly.

Step 4

Pour in the beef stock, tomato sauce, fire roasted tomatoes, and meatballs. Bring to a simmer and cook for 7-10 minutes.

Step 5

Add the pasta and cook for an additional 10 minutes.

Step 6

Salt and pepper the soup. Taste to see if the seasoning is sufficient.

Step 7

Garnish with chopped fresh parsley and serve immediately.