Creamy Tomato and Basil Soup with Mini Meatball Orzo

In a mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, salt, and pepper. Mix gently until just combined. Do not overmix.

Roll the mixture into small, bite-sized meatballs.

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add minced garlic and cook for another minute until fragrant.

Add the mini meatballs to the pot and cook until browned on all sides. They don't need to be fully cooked through at this point.

Pour in crushed tomatoes, tomato paste, chicken broth, oregano, and dried basil. Stir well to combine.

Bring the soup to a simmer, then add orzo pasta. Reduce heat and cook for 10-12 minutes, or until the orzo is tender and the meatballs are cooked through.

If desired, stir in heavy cream for a creamier texture. Season with salt, pepper, and sugar (if using) to taste.

Serve hot, garnished with fresh basil.