Step 1

In a large 8 quart pot over medium-high heat, warm olive oil.

Step 2

Meanwhile, chop the carrots and celery. Add them to the warm pot. Cook vegetables for 1-2 minutes.

Step 3

Add the beef broth, water, tomatoes and tomato paste. Stir to combine. Cover and bring to a boil.

Step 4

Meanwhile, combine all meatball ingredients in a large bowl. Mix with hands to combine. Be careful not to over mix or your meatballs will not be tender.

Step 5

Use a 1 tablespoon scoop to portion, then lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow soup to boil for 5 minutes. Stir meatballs gently, so they do not break apart.

Step 6

Add pasta. Stir. Cook 10 minutes or until pasta is done. Sprinkle basil and parsley over top, stir and serve.