First, mix the meatballs: soak the bread slices in the milk for a few minutes. While that’s soaking away, combine all of the other meatball ingredients. Then take the wet bread and break, smash with fingertips into “mushy” pieces. You don’t need the crusty ends, mostly, use the centres. Add to the mixture and combine.

Shape into really small balls, about 1 to 1 ½ inches in size. They’re sticky so perhaps wet fingers in a drop of water to shape.

In the large soup pot, place the canola oil and when hot, saute the meatballs as much as you can without burning. Using a spoon to turn them over is helpful.

Remove to a plate when all are golden.

In the same pot, leaving the oil and bits stuck to the bottom, place the onion and saute for about 4 minutes.

Add the garlic and stir until fragrant. Don’t allow it to burn.

Next, add the carrots, celery, and occasionally stir for about 5 minutes.

Add the zucchini next and then the potatoes. Stir in.

Add the broth, tomatoes and 3 cups of water.

Re-place the meatballs into the pot.

Add the spices and beans.

Cover and simmer for 30 minutes, being careful to stir frequently.

At this point, add the raw pasta and stir until al dente.