1-Preheat the broiler: to medium or high heat and coat a sheet pan with cooking spray.

2-In a large bowl, combine 1 pound ground beef (90% lean), 1 teaspoon minced garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon dried parsley, 1 egg, 1/3 cup finely grated parmesan cheese, 1/3 cup Italian breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly, adding a few teaspoons of water if needed.

3-Form the mixture into small balls, about 1/2 inch to 3/4 inch in size. Place them on the prepared baking sheet and coat the tops with cooking spray.

4-Broil for 8-10 minutes until lightly browned.

5-In a large pot, heat 2 teaspoons olive oil over medium heat. Add 1/2 cup finely diced onion, 2 stalks sliced celery, and 2 peeled and diced carrots. Cook for 4-5 minutes until tender.

6-Stir in 15 ounces crushed tomatoes (do not drain), 16 ounces tomato sauce, 6 cups beef broth, 1 teaspoon dried Italian seasoning, and salt and pepper to taste. Bring the mixture to a simmer.

7-Add the broiled meatballs and 3/4 cup dry short pasta (such as ditalini). Simmer for 10 minutes or until the pasta and vegetables are tender.

8-Top with 2 tablespoons chopped fresh parsley and serve with parmesan cheese if desired.