Warm the olive oil in a large pot over medium heat. Add the garlic and sauté for 1-2 minutes until it becomes aromatic.

Mix in the tomato paste, diced tomatoes, and beef broth. Incorporate the Italian seasoning, then season with salt and pepper to your preference.

Add the meatballs, half of the mozzarella, and all of the Parmesan cheese.

Allow the soup to simmer for 5-10 minutes as you preheat the broiler.

Remove the tops of the bread bowls and hollow out the insides. Place the bread bowls on a large baking sheet and fill them with the soup.

Top each bowl with the remaining mozzarella. Broil for 2-3 minutes, or until the cheese is golden and bubbly. Serve immediately.