Place a large pot over medium heat. Pour in olive oil and saute onion for 4-5 minutes or until tender. Stir in garlic and cook another minute.
Pour in tomatoes, broth, salt, pepper, sugar, and spices. Bring to boil, then reduce to simmer and cover.
Break sandwich bread into bite sized pieces and place into a large bowl. Stir together with milk and soak 1-2 minutes. Stir in remaining ingredients for meatballs until incorporated. Roll into small, bite-sized pieces.
Using an immersion blender, puree tomato soup until completely smooth. Drop meatballs into simmering broth to poach and cook 5 minutes. {It doesn't take long!}
Add in cooked pasta and stir. Ladle into bowls and serve hot.