Preheat oven to 400° F. Line a large baking sheet with parchment paper.
Combine all of the meatball ingredients in a large bowl and use hands to combine. Make sure all of the ingredients are thoroughly mixed but try to avoid over working the meat.
Use a small cookie scoop or a teaspoon to measure small portions and roll them into a meatball shape. Set the formed meatballs onto the prepared sheet. You can get them close but be sure that they aren't touching. You may have to bake the meatballs in two batches.
Bake in preheated oven for 10 minutes. Change heat to broil and cook for an additional 5 minutes. They will most likely be fully cooked, but if not they will finish cooking in the soup. You just want to give them a nice brown on the outside and melt away some of the fat.
Transfer meatballs to a paper towel lined plate to allow some of the grease to drain off.
To make the soup:
Heat the broth, wine, carrot, endive, and salt in a large pot over medium high heat. Add the meatballs. Reduce heat as needed to maintain a gentle simmer. Cook until the endive wilts, about 20 minutes.
If using pasta, add to soup about 5 minutes before you're ready to serve. Keep in mind that if you'll have leftovers, the pasta will continue to expand which may or may not be your preference.
Nutritional info is based on the soup NOT having the pasta.