Wash, peel and dice the vegetables for the mirepoix (carrot, celery, onion, garlic). Cook them in a large pot with olive oil over medium heat until softened (5-10 minutes).
Add the diced tomatoes, tomato sauce, water and beef bouillon to the pot. Bring it up to a simmer then add the pasta and meatballs. Allow the pot to simmer for about 10-15 minutes or until the pasta is cooked through.
While the pot is simmering, rinse and chop half a bunch of parsley. Add the parsley to the pot after the pasta has fully cooked.
Serve each bowl of soup with freshly grated parmesan on top.