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1
In a medium mixing bowl combine the ground beef, ground pork, eggs, 1/3 cup Parmesan cheese, bread crumbs, 2 teaspoons of the garlic, 3/4 teaspoon of the Italian Essence, 1/2 teaspoon of the salt, 1 pinch of crushed red pepper and mix until thoroughly combined.
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2
Divide the meat mixture into tablespoons and roll into smooth balls in your hands.
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3
Set rolled meatballs aside on a plate or other flat surface.
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4
In a 4 1/2 quart soup pot or large saucepan, heat the olive oil over medium high heat until hot.
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5
Add half of the rolled meatballs and cook, stirring occasionally, until browned on all sides, about 4 minutes.
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6
Transfer the browned meatballs to a plate and set aside.
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7
Brown the remaining meatballs in the same manner and set aside.
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8
Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes.
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9
Add the remaining teaspoon of minced garlic and cook for 1 minute.
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10
Add the tomato paste, tomatoes and their juices, beef broth, 3 cups water, remaining 1/4 teaspoon of Italian Essence, remaining 1/2 teaspoon of salt, remaining pinch of crushed red pepper and stir to combine.
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11
Return the meatballs to the soup pot and bring the soup to a boil.
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12
Reduce the heat so that the soup just simmers and cook for 30 minutes.
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13
Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard.
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14
Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through.
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15
Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.
