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Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, parmesan, milk, egg, garlic powder, Italian seasoning, salt, and pepper. Mix everything together until well combined, then roll into 1-inch meatballs. Set the meatballs aside on a plate.
Brown the Meatballs: Heat a tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches and brown them on all sides. They don't need to be cooked through at this stage, just browned. Remove and set aside.
Build the Soup Base: In the same pot, add the diced onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes. Pour in the broth, diced tomatoes, Italian seasoning, and red pepper flakes if using. Bring to a simmer.
Cook the Soup: Add the browned meatballs back into the pot and simmer for 20 minutes, allowing the meatballs to cook through and the flavors to meld together. In the last 10 minutes of cooking, stir in the small pasta and cook until al dente.
Serve and Enjoy: Ladle the soup into bowls and garnish with fresh basil and extra grated parmesan cheese. Serve with crusty bread for a complete meal.