In a large soup pot over medium heat, add your chopped onions, carrots, garlic, and tomato paste. Saute the vegetables until they become tender and the smell becomes incredibly fragrant (yummy)!
6 whole carrots, 1 medium onion, 2 cloves garlic, 6 ounces tomato paste
Add the tomato sauce and broth.
29 ounces tomato sauce, 42 ounces chicken broth
Bring this mixture to a boil and then add in the frozen corn.
10 ounces frozen corn
Reduce heat to bring the soup to a simmer. Allow it to simmer for 15 minutes and then add the canned (or fresh) vegetables.
6 ounces jarred mushrooms, 15.5 ounces canned green beans, 28 ounces canned tomatoes
While the soup simmers, get a large bowl and add the ground beef, salt, pepper, grated Parmesan, and Italian seasoning to it. Mix these ingredients together to make the meatball mixture.
1½ pounds lean ground beef, 1½ teaspoons Italian seasonings, ½ teaspoon ground black pepper, ½ teaspoon salt, ¼ cup Parmesan cheese
Form tablespoon-sized meatballs, and drop them into the simmering broth. Add additional salt and pepper if needed to taste.
Reduce the heat to low, cover the pot, and simmer for 30 minutes.
Add egg noodles, and cook for an additional 15 minutes.
6 ounces egg noodles
Serve the soup warm in bowls. Garnish with additional cheese and parsley.