Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground beef, Panko breadcrumbs, dried basil, minced garlic, egg, salt, and black pepper. Mix until just combined.

Roll the meatball mixture into small, bite-sized meatballs (about 1 inch) and place them evenly spaced on the prepared baking sheet.

Bake the meatballs for 15 minutes, or until browned and cooked through. Remove from oven and set aside.

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the pasta sauce, chicken stock, water and spices. Bring to a boil then add spaghetti. Cook until spaghetti is tender then add the meatballs to the soup.

Garnish with fresh basil and a dollop of ricotta before serving.