In a large stock pot heat the olive oil over medium high heat.
Chop carrots, celery and onion. Cook for 2-3 minutes until onions are translucent.
Add broth, water, tomato paste and roasted tomatoes. Stir to combine. Cover and bring to a boil.
Meanwhile, combine all the meatball ingredients in a large bowl. Lightly shape into 1 inch meatballs, using your hands to roll them. Drop the meatballs into the soup broth, evenly distributing them around the pot. Cover and allow to boil for 5 minutes. Stir meatballs gently.