In a large bowl mix all of the ingredients for the meatballs and form them into 1” balls. These are “mini” meatballs.
Heat the olive oil in a large pot over medium-high heat. Saute the meatballs until browned on all sides, about 8 minutes. Set meatballs aside.
Sauté the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute longer. Note: If using chicken, you may need to add more olive oil.
Pour in the stock, water, salt, italian seasoning, crushed tomatoes and meatballs, bring to a boil.
Add pasta and reduce the heat to medium and simmer for 15-20 minutes until the pasta is tender.
Ladle into bowls and top with fresh chopped basil.