Start by mixing the ground beef, pork, breadcrumbs, Parmesan, parsley, egg, salt, pepper, and garlic powder in a large bowl. Use your hands to gently combine everything – it’s the best way! Roll the mixture into small meatballs, about one inch in diameter, and set them aside.

Heat olive oil in your soup pot over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté for about five minutes until the veggies are tender and fragrant. The smell at this stage is amazing!

Pour in the diced tomatoes and broth. Stir in the dried basil, oregano, red pepper flakes, and a pinch of salt and pepper. Allow the soup base to come to a gentle simmer and cook for about 10 minutes, letting all the flavors meld together.

Carefully drop the meatballs into the soup. They’ll cook right in the broth, soaking up all that delicious flavor. Simmer for 10 minutes until the meatballs are fully cooked. Next, add the broken spaghetti pieces. Cook until the pasta is tender, usually 8–10 minutes, depending on the package instructions.

Ladle the hot soup into bowls and top each serving with a sprinkle of fresh basil leaves and a generous grating of Parmesan. Serve immediately and enjoy a little taste of Italy in your own kitchen.