Cook the aromatics: In a large pot or Dutch oven, warm the olive oil over medium heat. Add the minced garlic and diced sweet onion, cooking for about 2-3 minutes until the onions are soft and translucent.

Season the soup: Stir in the ground pepper and salt, allowing the flavors to blend with the garlic and onions.

Add the liquids and tomatoes: Pour in the beef broth and add the can of petite diced tomatoes (with their juice).

Add the vegetables and meatballs: Stir in the mixed vegetables and add the bite-sized meatballs to the pot. Allow the soup to simmer on medium heat for about 15-20 minutes, or until the meatballs are fully heated through and the vegetables are tender.

Taste and adjust seasoning: Taste the soup and adjust seasoning with additional salt, pepper, or other seasonings as needed.

Serve and enjoy: Ladle the meatball soup into bowls and serve hot. Enjoy with crusty bread or on its own for a hearty, filling meal.