Easy Italian Meatball Soup

Meanwhile, heat the olive oil in a large heavy pot or a Dutch oven and saute the onion, carrot, and celery for 7-8 minutes over medium heat.
Add the garlic and continue to cook for another minute until fragrant. Next, stir in the crushed tomatoes, beef stock, and oregano. Bring to a boil, then lower the heat and simmer for 10 minutes.
Add the pasta and continue to simmer for 10-12 minutes until al dente. Transfer the baked meatballs to the pot and stir in the fresh parsley and Parmesan.
Season to taste and serve on its own or with some crusty bread.