Cook the macaroni: Measure 7 oz uncooked macaroni and boil it according to package instructions. Drain and measure out 8 oz cooked macaroni.

Mince the garlic: Slice the head off of 3 cloves of garlic, and press them on your cutting board with your knife. Peel the skin away, chop them finely, and measure out 2 tbsp.

Chop the onion: Half an onion and store the other half away. Peel the half, chop it, and measure out 2 oz.

Chop the celery: Slice the leaves off of 1-2 celery stalks and chop the stalk. Measure out 2 oz. The leaves can be saved for making stocks or stir-fries.

Chop the tomato: Half one tomato and remove the green top. Chop both halves and measure out 4 oz.

Chop the green bell pepper: Slice the top off a green bell pepper and remove the seeds. Chop it and measure out 4 oz.

Chop the red bell pepper: Repeat with the red bell pepper. Wrap the leftovers with plastic wrap and refrigerate.

Chop the carrot: Slice off the carrot’s head and peel the skin away. Cut it into 0.5” slices, cut the slices into fingers, then the fingers into chunks.

Preheat the oven: to 450°F.

Make the meatball mixture: Combine 16 oz ground beef with 1/4 tsp salt, 1/4 tsp pepper, 1 egg, and 1/4 cup breadcrumbs.

Form the meatballs: Scoop the meat mixture with a tablespoon, and form it into balls. Wetting the hands beforehand helps to make the meat less sticky.

Broil the meatballs: Place the meatballs onto a parchment-lined baking sheet, and slide into the top rack of the oven. Cook for 10 minutes.

Cook the aromatics: Heat 2 tbsp olive oil in a pot and sauté 2 tbsp garlic and 2 tbsp onion for about 30 seconds.

Add tomatoes and red peppers: Add 4 oz chopped tomato and 4 oz chopped red bell pepper. Stir to cook for 1 minute. Put the other veggies on hold as you don’t want to cook them until smushed (as you do the tomatoes and red peppers).

Stir in the tomato paste and seasonings: Add 1 tbsp tomato paste, 1/4 tsp salt, 1/4 tsp black pepper, 1 tbsp gravy mix, 1 tsp oregano, and 2 tbsp all-purpose flour to thicken the soup.

Add the remaining vegetables: Add 4 oz green peppers, 4 oz carrot, and 2 oz celery. Stir gently to coat them in seasonings.

Add broth and simmer: Pour in 3 cups unsalted chicken broth.

Add meatballs and simmer: Leave to simmer for 20 minutes on medium heat, without cover.

Add paprika: Add 1 tsp paprika. You can add cayenne if you want the soup spicy.

Add macaroni: Add 8 oz cooked macaroni and stir gently.

Garnish and serve: Ladle the soup into serving bowls, and sprinkle 2 tbsp parsley on top.