Form the Mini-Meatballs
In a medium bowl, combine all of your meatball ingredients (ground meat and seasonings). Using a teaspoon measure as a guide, roll the mixture into small meatballs, about 1/2 inch in diameter. Place them on a plate as you go.
In a large soup pot, heat a splash of oil over medium-high heat. Add the meatballs and fry for 3 to 5 minutes.
Mom’s Note: The goal here isn't to cook them all the way through yet! You just want to sear the outside so they hold their shape and don't fall apart in the broth. Remove the meatballs from the pot and set them aside.
In the same pot (keeping those flavorful browned bits from the meat!), add the chopped onion, carrots, celery, and garlic. Sauté lightly until the onions are soft and translucent.
Add the chicken broth, water, seasonings, and the Knorr cube to the pot. Return the seared meatballs to the liquid. Bring to a gentle simmer and cook on medium-low heat for 15 to 20 minutes to let the flavors marry and the meatballs finish cooking.
Prepare the Pasta
While the soup simmers, bring a separate pot of water to a boil. Cook your pasta according to the package directions until done. Drain the pasta well.
Add the cooked pasta directly into the soup pot. Stir gently to incorporate, then ladle into bowls. Serve immediately with plenty of oyster crackers on top for that classic crunch!