In dutch oven or heavy pot, heat olive oil and butter until butter is melted. Chop onions and celery and add to pot. Cook until onions are clear. Add minced garlic and 2 tbs flour. Stir until flour is mixed in. Add canned tomatoes, tomato paste and 2 tsp of the Italian seasoning and beef broth. Bring to a simmer. While soup is cooking, Prepare meatballs.
Meatballs: Combine sausage, ground beef, eggs, bread crumbs, 1/4 cup finely grated parmesan cheese and remaining seasoning. Mix well with hands. Make 1" meatballs and reserve on plate until all meatballs are formed. Gently add meatballs to soup stock. Add remaining 1/4 cup finely grated cheese. Simmer for about about 20 minutes until meatballs are cooked.
Add 1/4 cup small elbow macaroni or any other small macaroni. Cook for another 15 minutes until macaroni is done. Garnish with additional parmesan cheese. Serve in soup bowls.