In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture and mix well. Shape into 3/4" balls. Place meatballs on a greased rack in a foil-lined 15" x 10" x 1" baking pan. Bake at 350�F for 15 to 18 minutes or until no longer pink.
Meanwhile, in a Dutch oven, saut� the carrots, celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves. Drain meatballs on paper towels. Bring soup to a boil; add meatballs.
Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; cook 13 to 15 minutes longer or until pasta is tender, stirring occasionally. Discard bay leaves.