For the meatballs: place all of the meatball ingredients in a large bowl. Stir with a large spoon or use your hands to combine all the ingredients. You can add a few teaspoons of water if needed to make the process easier.
Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on a sheet pan lined with cooking spray. Coat the tops of the meatballs with cooking spray.
Broil for 8-10 minutes until meatballs are lightly browned.
While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.
Cook the vegetables 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 and vegetables are tender.
Top with parsley. Serve with parmesan cheese if desired.