In a non-reactive saucepan, combine onions and garlic with olive oil over medium heat. Sauté until onions are translucent.
Add tomatoes and oregano. Bring to a boil, reduce heat and simmer, covered, for up to 60 minutes.
While still simmering, use a potato masher to break up some of the tomato pieces into smaller pieces.
Meanwhile, make the meatballs. Combine 2 tsp oregano, garlic powder, lemon zest and ground chicken in a bowl and mix well. Form into very small meatballs, about ½" in diameter. Place on a parchment-lined sheet pan and bake for 15 minutes or until internal temperature reaches 165º.
In a separate pot, cook pasta per directions on package, then drain, but reserve 1C pasta water. Add water, meatballs and cooked pasta to the soup pot 10 minutes before serving soup, to bring everything to the same temperature.
When freezing soup, place 4-5 meatballs in each jar, with an approximately equal ratio of noodles to soup broth.
Sprinkle a little Parmesan cheese on top, if desired.