For the Meatballs:

• 1 lb. ground chuck (equates to about 22–24 mini meatballs)
• 1 egg (lightly beaten)
• ¼ cup Parmesan cheese (grated)
• ½ cup regular breadcrumbs
• 1/8 teaspoon red pepper flakes (adjust based on your heat preference)
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Soup:

• 1 medium sweet yellow onion (diced)
• 3 garlic cloves (minced)
• 4 cups unsalted chicken broth
• 1 can (28 oz.) crushed tomatoes
• 1 tablespoon granulated sugar (dissolved in 1½ cup hot water)
• 2 tablespoons fresh basil (chopped)
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 bay leaves
• 2 teaspoons fresh oregano (chopped, or ½ teaspoon dried)
• ¼ teaspoon red pepper flakes
• 8 oz. uncooked small shell pasta (or your favorite small pasta)
• 1/3 cup Parmesan cheese (grated, for topping)
• 1 baguette sliced and toasted (to serve alongside)
• 4 cups shredded Italian cheese blend (or shredded mozzarella)