Source  Mel's Kitchen Cafe

Recipe Added:  3/3/2012

For the meatballs, line a large rimmed baking sheet with foil and lightly coat with cooking spray. Set aside. Preheat the oven to 400 degrees. In a large bowl, stir together the bread crumbs and buttermilk. Let the mixture sit for five minutes. Add in the ground meat and the other ingredients. Mix until well combined. Form 1-inch meatballs and place them about 1/2-inch apart on the prepared baking sheet. Bake the meatballs for 20-25 minutes, until cooked through. Remove from oven and set aside.

To make the soup, while the meatballs bake, heat the oil in a large saucepan over medium heat. Add the onion, garlic, oregano, salt and pepper, and cook, stirring occasionally, until the onion has softened, about 5 minutes. Stir in the tomato paste until well combined. Add the diced tomatoes, broth, and water. Bring the mixture to a boil, reduce heat and simmer for 10 minutes, stirring occasionally to prevent sticking. Add the pasta, stir, and simmer for 10 minutes, until the pasta is tender but not mushy and soft. Stir in the peas and meatballs and cook until just heated through. Serve with grated Parmesan cheese.

For a boost of flavor and spice, add a pinch of dried red pepper flakes to the soup. You may end up with extra meatballs and may not want to add all to the soup.

1. http://www.melskitchencafe.com/2012/03/meatball-soup-with-pasta.html