Prepare the meatballs by combining ground meat, breadcrumbs, egg, and seasoning, shaping them into 1-inch balls, and baking at 400°F for about 20 minutes.

In a large soup pot, heat olive oil over medium-high heat, add chopped onion, and sauté for 4-5 minutes until translucent.

Add minced garlic to the pot and stir for about 30 seconds, ensuring it remains fragrant.

Stir in crushed tomatoes and beef broth, add chopped red bell pepper, Italian seasoning, and optional crushed red pepper flakes. Bring to a rapid boil.

Gently add prepared meatballs to the pot and simmer for about 5 minutes.

Stir in uncooked fusilli pasta and cook for about 15 minutes, stirring occasionally.

Check the soup's thickness, adding more broth if necessary to reach desired consistency.

Before serving, stir in torn fresh basil and adjust seasoning with salt and pepper. Serve garnished with Parmesan cheese if desired.