Clean, wash and possibly peel and cut soup vegetables into small pieces. Puree tomatoes in the sauce. Drain the mozzarella. Knead minced meat, egg and breadcrumbs. Season with salt and pepper.
Form small meatballs from it. Cook macaroni in boiling salted water for about 10 minutes. In the meantime, fry the meatballs in hot oil all around. Add soup vegetables and fry briefly. Deglaze with 200 ml water and pureed tomatoes.
Simmer for about 10 minutes. Season to taste with salt and pepper, add mozzarella. Drain the pasta and serve with the vegetable sauce in portions. Serve garnished with parsley.