For the Meatballs:
In a large mixing bowl, combine all ingredients and fully incorporate.
Using two spoons or a small cookie dough scoop, roll the meat mixture into 1½-inch balls.
Bake in a 375-degree oven for about 10 minutes before transferring to the soup.
For the Soup:
In a stockpot, heat the olive oil over medium heat.
Sauté the vegetables for 5 minutes, until just softened. Add herbs and Sauté for 5 more minutes or until the carrots are tender.
Add the broth. Bring to a boil and add pasta.
Once the pasta is tender, reduce the heat. Add meatballs and acini de pepe or baby spinach.
Serve with lemon wedges.