In a large bowl mix together the breadcrumbs and milk until well combined.
Add the ground beef, egg, garlic, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl then use your hands to mix everything together until well combined.
Roll the beef mixture into small balls roughly 3/4-inch in diameter and place them onto a large rimmed baking sheet.
Bake the meatballs in the preheated oven for about 8 minutes then take out of the oven and set aside.
Bring a large pot of water to a boil over of high heat.
Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato. Add the tomatoes to the boiling water and boil for about 2 minutes or until you see the skins of the tomatoes begin to peel.
Rinse the tomatoes under cold water until cool enough to handle then peel off the skins and discard, the skins should peel off pretty easily.
Roughly chop the peeled tomatoes then add them to a large empty pot or dutch oven over medium heat.
Stir the onion and olive oil in with the tomatoes and cook, occasionally stirring and breaking up the tomatoes, for about 25 minutes.
Take the soup off the heat and use an immersion blender, or a stand blender in batches, to puree the soup until smooth.
Return the soup to the stove over medium-high heat and stir in the water, oregano, crushed red pepper, and 1 tsp of salt into the pot then bring to a boil.
When the soup starts boiling stir in the pasta then reduce the heat back to medium and cook, stirring often, for about 10 minutes or until the pasta is just about tender.
Stir the meatballs into the soup and cook for about 1 more minute then season the soup with additional salt & pepper to taste.
Ladle soup into bowl and garnish with freshly grated Parmesan.
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