Add the onion and celery and cook for about 7 to 8 minutes.  Stir frequently.

Add the tomatoes, beans (with liquid), water, marjoram, oregano and basil salt and pepper.

Bring the soup to a simmer and reduce the heat to a slow simmer.

Cook for about 45 minutes.  Stir occasionally.

Remove the soup from the heat, stir, and let cool for about 5 minutes.

Use an immersion blender and puree until smooth.

While the soup is simmering, place a large skillet in the oven and preheat to 325°F.

Place the oregano, sage, paprika, fennel, garlic, pepper, ground beef, and olives in a mixing bowl.

Blend together well and then roll into 20 small meat balls.

Place the olive oil in the skillet and swirl.  Add the meatballs and return the pan to the oven.

Roast for about 15 minutes.  Toss about every 4 minutes.

Remove and let cool.

While the meatballs are in the oven, place the water in a large sauce pan over high heat.

When the water boils, add the pasta and cook, stirring occasionally, for about 15 minutes until done.

Drain and add to the tomato soup (after the soup is pureed).

Add the meatballs to the completed soup.

Stir and serve.