• 2 tablespoons olive oil
• ½  cup chopped yellow onion
• ¼  cup chopped celery
• ¼ cup chopped carrots
• 2 cloves garlic, chopped
• (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice
• 2 tablespoons tomato paste
• 2 (14-ounce) cans reduced-sodium beef broth
• ¾  teaspoon dry Italian seasoning
• ½ teaspoon salt
• ½  cup ganellini or other small pasta shape for soups
• 2 tablespoons chopped fresh basil leaves
• ¼ cup grated Parmesan cheese

• Place a soup pot over medium high heat.
• Add the olive oil and heat.
• Add the chopped onion, carrots and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes.
• Add the garlic and cook for 1 minute.
• Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian seasoning, and 1/2 teaspoon of salt and stir to combine.
• Bring to a low simmer and simmer for 15 minutes.
• Carefully add the meatballs to the simmering broth.
• Gently stir, so as not to break up the meatballs Add Parmesan.
• Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through.
• Stir in the chopped basil and serve the soup, garnished with additional grated Parmesan, if desired.

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