Step 1

In a large bowl, mix the pork, the egg, the breadcrumbs, 2 tablespoons of the basil, 2 cloves of the garlic, 2 teaspoons of the salt, and 1 teaspoon of Italian seasoning.

Step 2

Form the meat mixture into 1-inch balls, forming mini-meatballs.

Step 3

Heat the olive oil in a large pot over medium-high heat.

Step 4

Sauté the meatballs until browned on all sides, about 8 minutes.

Step 5

Transfer the meatballs to a plate.

Step 6

Add the onion to the pot and sauté until translucent, about 4 minutes.

Step 7

Add the garlic to the onions and cook until fragrant, about 1 minute. You may need to add more olive oil if you are using chicken in your meatballs.

Step 8

Pour the stock, the water, the remaining salt, the remaining Italian seasoning, the crushed tomatoes, and the meatballs to the onions, bringing the mixture to a boil.

Step 9

Add the pasta to the mixture and reduce the heat to medium.

Step 10

Simmer until the pasta is tender, about 15-20 minutes.

Step 11

Ladle the soup into serving bowls and top with the basil and the parmesan.

Step 12

Serve!