Start this recipe by making the meatballs. Fry the garlic and onion with a little olive oil to soften, then transfer into a bowl. Add in all the remaining ingredients, season well with salt and pepper and mix together well. Roll the mixture into small meatballs and fry in a deep saucepan to seal all over. Remove the meatballs from the pan and put aside. In the same pan, fry the pancetta in a tablespoon of olive oil till the edges start to brown than add in the diced carrot and zucchini and continue to fry for 3 minutes. Add in the chopped tomatoes, the contents of the minestrone dried soup and 800ml of water. Mix together to dissolve the soup powder, then cook the soup for 10 minutes on a medium heat. Add in the small pasta, along with the sealed meatballs and continue to cook for another 10 minutes. Just before the soup is ready, add in the barlotti beans and cook for a further 2 minutes. Serve the soup piping hot into deep soup bowls, sprinkle over the Parmesan cheese and chopped parsley and with chunks of crusty bread on the side.