Combine all ingredients (including a drizzle of olive oil) in a medium bowl. Form small meatballs. Use a small scoop for uniformity. Place them on a baking sheet, and refrigerate for at least a half hour to set up.

Heat 1 tablespoon of olive oil in a heavy-bottomed Dutch oven or stock pot over medium until shimmering. Add meatballs to the pot, close together, but not touching. Note that you'll probably have to do them in at least 2 batches.

Cook until browned, then carefully flip over using tongs, about 10 minutes. Transfer to a plate, and finish the remaining batch(es). Note that the meatballs are not cooked through at this point, and are not safe to taste.

Do not wipe out the pot. Add a quick pour of chicken broth and deglaze the pot (or, if the spirit moves you, use white wine).

Add the butter and a quick pour of olive oil, and let melt.

Add the onions, celery, and carrots, and cook until soft, about 10 minutes.

Add the ginger and a big pinch of salt.

Pour in the chicken broth, plus 1/2 cup of water, and the chicken meatballs. Bring to a boil.

Reduce heat to medium and add the pasta. Adjust heat to maintain an active simmer, and cook the pasta for the time indicated on the packaging.

When pasta is thoroughly cooked, reduce heat to low. Squeeze half of the lemon over the soup (catching the seeds). Carefully taste, and add more salt and/or lemon juice as desired.

Serve immediately.