Cook the pasta according to package directions. Combine the eggs, crumbs, 1/2 cup of onion, salt, and pepper in a large bowl. Add the beef and mix well. Shape into 48 meatballs. Place the meatballs in an un-greased 15x10x1 inch baking pan. Bake, uncovered at 350ºF. for 15 minutes or until no longer oink inside. Drain on paper towels, set aside. Meanwhile, cook the remaining onions until tender in hot oil in Dutch oven or large pot. Stir in un-drained tomatoes, tomato paste and broth. Bring to a boil, reduce the heat. Simmer, covered for 15 minutes. Stir the meatballs into the sauce. Simmer, covered for 15 minutes more. Serve the sauce and meatballs over hot spaghetti. Garnish with shredded Parmesan cheese and fresh oregano, if desired