Prepare meatballs, combining ground meat, breadcrumbs, egg, and seasonings. Roll into balls or set aside store-bought.

In a large soup pot, heat olive oil over medium-high. Sauté onions for 4-5 minutes until translucent.

Add minced garlic and cook for about 30 seconds until fragrant.

Pour in crushed tomatoes and beef broth. Add red bell pepper, Italian seasoning, and crushed red pepper flakes. Stir in meatballs and bring to a boil.

Add fusilli pasta and stir well to combine.

Reduce heat to medium-low, cover slightly ajar, and simmer for about 15 minutes, stirring occasionally.

Stir in fresh basil and season with salt and pepper before serving.