Prepare meatballs: In a large bowl, add together all of the meatball ingredients; mix well until well incorporated. Shape the meatballs so they are about 1 inch in diameter. This should produce about 25 - 30 meatballs - depending on how big you make them. Place the meatballs onto a plate and place them in the fridge until ready to use.
Saute the sauteables: In a large dutch oven, heat the olive oil over medium high heat. Add in the onion, carrots, and celery and saute for about 5 minutes, until the onion and veggies are soft. Next, stir in the garlic and let cook for another 30 seconds.
Build the soup: Add the broth and water to the dutch oven, followed by the tomatoes, cannellini beans, salt and pepper and Italian seasoning; bring everything to a boil.
Cook meatballs: Remove meatballs from the fridge and add them to the soup 1 at a time. Once all the meatballs are in the dutch oven, reduce to medium heat, cover the pot, and let cook for about 20 minutes or until the meatballs are cooked through.
Garnish and serve: When meatballs are fully cooked through, remove from heat and serve in individual bowls. Garnished with parmesan cheese and voila!