Meatball Soup

I make my meatballs using eggs, Italian flavored breadcrumbs, adding extra parm cheese. Make smaller meatballs than you would for pasta sauce, brown them in a pan then set aside while you assemble the rest of the soup.
The soup is basically carrots and yellow onions browned in the pan you cooked the meat in; these go into a broth of crushed tomatoes, beef stock and water. Add the carrots, onion and pan drippings to the stock, then add lots of whole fresh garlic along with garlic & onion powder, parsely, basil and bay leaves. Add the meatballs, cover and simmer for a few hours. About 1 hour before serving you can add yellow squash and zucchini to the soup; add more seasoning at tis point too, just omit bay.
Cook pasta on the side and add to soup at serving time (I like the sprial rigatoni kind). Sprinkle with grated cheese; serve with crusty bread.