In a large heavy stockpot, heat olive oil over medium heat. Add chopped onion, carrots, celery and green beans. Cook for 7–8 minutes or until slightly soft and fragrant.
Add parsley, oregano, basil, garlic powder and onion powder. Cook for 2 minutes, stirring constantly.
Pour in beef broth, tomato sauce, fire roasted tomatoes and meatballs. Simmer for 7–10 minutes. Add pasta and cook for an additional 10 minutes. Serve promptly.