Step 1

Preheat your oven to 400 °F. Spray a large baking sheet with cooking spray and set aside.

Step 2

Put all the ingredients for the meatballs in large bowl. Mix until all ingredients are well incorporated.

Step 3

Once the meat is well mixed take a small amount and roll into a ball that's around 1/2 inch to an inch in diameter. (depends what size of meatballs you want in the soup) Place on the baking sheet. Repeat until you have used all of the meat mixture.

Step 4

Place in the oven to bake for 15 minutes until browned all over and have reached an internal temperature of 165 °F.

Step 5

Remove and place on a plate lined with paper towel to drain them on until you add into the soup.

Step 6

Melt the butter in a large pot over medium-high heat. Add in the onions, and fry until softened and translucent.

Step 7

Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds. Taste and add more seasoning if desired.

Step 8

Add the canned tomatoes, 6 cups of beef broth, Worcestershire sauce. Stir to combine, then add in the cooked meatballs, frozen vegetables and uncooked pasta to the pot. Bring to a low simmer, then reduce the heat and cover.

Step 9

Cook for 8-9 minutes or until the pasta and vegetables are tender. Add more broth at this point if the soup is too thick for your liking.

Step 10

Taste and add salt and pepper as desired.

Step 11

Serve with grated Parmesan cheese on top.