Make the Meatballs: In a large bowl, combine the ground beef (or chicken or turkey), whisked egg, grated Parmesan, bread crumbs, ½ tablespoon oregano, ½ teaspoon paprika, ½ cup parsley, and 2-3 minced garlic cloves. Season with salt and pepper to taste. Mix until just combined, then shape the mixture into small meatballs, about 1-inch in diameter.

Cook the Meatballs: Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes. Remove and set aside.

Sauté the Vegetables: In the same pot, add a bit more olive oil, then sauté the chopped onion, carrots, celery, and bell pepper over medium heat until softened, about 8 minutes.

Simmer the Soup: Add the remaining garlic, oregano, and paprika to the vegetables and cook for 1 minute. Pour in the broth and canned tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Bring to a boil, then lower the heat and let the soup simmer for 10-15 minutes.

Cook the Pasta: Add the uncooked pasta to the pot and cook according to the package instructions, typically 8-10 minutes, until the pasta is tender.

Add the Meatballs: Return the cooked meatballs to the pot and simmer for another 5 minutes, allowing the flavors to meld together.

Serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese. Optionally, sprinkle with red pepper flakes for some heat.