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Preheat the broiler.
Start by making the meatballs. In a large mixing bowl combine all of the meatball ingredients using your hands to combine.
Shape the meat mixture into small balls (½ inch to ¾ inch in size). Place on a sheet pan lined with aluminum foil or sprayed with nonstick spray.
Broil for 8-10 minutes until the meatballs are lightly browned.
While the meatballs are cooking, heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Cook for 4-5 minutes.
Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta is tender.
Top with parsley. Serve with parmesan cheese if desired.