Heat oil in a pot on medium-low. Add meatballs and cook for 5 minutes until brown, then set aside. Sauté sliced onions and garlic for 6-8 minutes until caramelized. Mix in tomato paste and cook for 1 minute. Add meatballs back, then pour in water, chicken stock cube, and spices; simmer for 15 minutes.

Meanwhile, cook pasta in a separate pot for 7 minutes, then drain. Add pasta, fresh cream, and basil to the soup. Adjust salt, cook for an additional 2 minutes, then serve. Enjoy!