Combine beef, egg, 1 tablespoon parsley, 1 teaspoon basil, salt, pepper and garlic in medium bowl. Form into approximately 25-30 (1 inch) meatballs.
Bring beef broth, tomato, onion, cauliflower and remaining basil to a boil in large saucepan over medium-high heat. Carefully add meatalls to broth. Reduce heat to medium-low; simmer, covered, 20 minutes. Garnish with remaining parsley and serve.