Add the EVO, onion, garlic, carrot and celery to a 1-2 gal. cooking pot.
Cook on medium low heat until they are soft and the onions transparent (Appr. 15-20 mins).
While the vegetables are cooking, mix the beef, egg, onion powder, garlic powder, 2 TBS. parsley flakes, 1/2 tbs. basil, bread crumbs, 2 Tbs. parseman cheese, S & P. Shape into tiny meatballs (Appr. 1/2 in diameter) are fry until done. You may need to cook several batches, depending on the size of your skillet.
After the vegetables have cooked, add the tomatoes, tomato paste, beef broth, and the rest of the parmesan cheese, parsley, basil, oregano, rosemary, bay leaf, sugar, & baking soda. Stir occasionally until foam disappears from the baking soda.
Cook until well mixed and add the meatballs.
Simmer for 1 to 1-1/2 hours and then add the beans. Simmer for another 30 to 45 minutes. Add water to the soup if it seems to get too thick.
While the soup is simmering, Cook the ditalini noodles until they are a-denti. DO NOT OVERCOOK!
Add the pasta to the soup just before serving. Do not add the pasta to the soup too soon! The longer the soup cooks with the noodles, the larger the noodles get.
Serve with a crusty bread, green salad, and extra Parmesan cheese.
Measurements are not brain surgery. Be close, and you cannot make a mistake. ENJOY!