In a large bowl, combine ground beef, egg, Parmesan cheese, breadcrumbs, oregano, paprika, parsley, and minced garlic. Mix well and form into 1-inch meatballs.

Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, working in batches if necessary. Set aside.

In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and bell pepper. Cook until softened, about 5-7 minutes.

Add remaining garlic, oregano, and paprika. Cook for another minute until fragrant.

Pour in chicken broth and diced tomatoes. Bring to a simmer.

Add browned meatballs to the pot and cook for 10-15 minutes, allowing flavors to meld.

Stir in pasta and cook for an additional 10 minutes, or until pasta is tender.

Taste and adjust seasoning as needed. Serve hot.