In a medium bowl combine egg, breadcrumbs, Parmesan or Romano cheese, parsley, onion, garlic powder, and red pepper. Add the ground beef; mix well. Shape the mixture into 36 balls.
Spray a 2-quart square baking dish with nonstick coating. Place the meatballs in the dish. Bake, uncovered, in a 375�F oven for 15 to 20 minutes or until juices run clear. Drain well, set meatballs aside. Or, cook in a skillet on medium heat until no longer pink. Remove meatballs and set aside.
Meanwhile, in a large saucepan stir together the water, garbanzo beans, beef broth, undrained tomatoes, Italian green beans, mushrooms, Italian seasoning, and, if desired, fennel seed. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in the meatballs; heat through. To serve, ladle into soup bowls.