1. Prepare the Meatballs:

• In a large bowl, combine the ground beef, panko breadcrumbs, parmesan cheese, egg, and Italian seasoning.
• Mix everything together thoroughly until well combined.
• Form the mixture into small to medium-sized meatballs and set them aside.

2. Sear the Meatballs:

• Heat the olive oil in a large pot over medium-high heat.
• Working in batches if necessary, add the meatballs to the pot, making sure not to overcrowd them.
• Sear the meatballs on each side for 3-4 minutes, turning to brown them evenly.
• Remove the meatballs from the pot and set them aside on a plate.

3. Sauté the Vegetables:

• In the same pot, add the onion, carrots, celery, and potatoes.
• Sauté the vegetables over medium heat for 3-4 minutes until they begin to soften.
• If needed, add a little more oil to the pot.
• Add the garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

4. Build the Soup Base:

• Stir in the beef broth, fire-roasted tomatoes (including the juices), Italian seasoning, bay leaves, and Worcestershire sauce.
• Bring the mixture to a boil over medium-high heat.

5. Simmer:

• Once the soup reaches a boil, reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
• Check the vegetables for tenderness and make sure the flavors are well combined.

6. Add the Meatballs Back:

• After the initial simmer, return the seared meatballs to the soup.
• Cook for another 15 minutes, allowing the meatballs to fully cook through and the potatoes to become tender.

7. Final Seasoning:

• Taste the soup and season with salt and pepper as needed.
• Remove the bay leaves before serving.

8. Serve:

• Serve the soup hot, topped with freshly grated parmesan cheese and a few leaves of basil if desired.