Easy Italian Meatball Soup

For the meatballs
450 g (1 lb) ground beef (at least 15% fat)
2 medium garlic cloves, crushed
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried sage
½ teaspoon dried parsley
1 medium egg
25g (⅓ cup) grated Parmesan
30 g (1 ounce) breadcrumbs
½ teaspoon salt
¼ teaspoon ground black pepper
Oil spray

For the soup

2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
2 celery stalks, diced
2 large garlic cloves, finely chopped
1 x 400 g (14 oz) can crushed tomatoes
1 litre (4 cups) beef stock
1 tablespoon dried oregano
150 g (1 ½ cup) elbow pasta (or another type of short pasta)
2 tablespoons fresh parsley, chopped
25g (⅓ cup) grated Parmesan, plus extra for serving
Salt and freshly ground black pepper to taste