On a parchment paper lined baking sheet (preferably with tall sides), add whole garlic head, onions, and tomatoes. Drizzle with oil, then sprinkle with basil, oregano, salt and pepper. Place in oven and bake for 30 minutes.
Add 4 cups of beef broth to a large stock pot over medium high heat. Bring just to a bubble and reduce to medium. Add broken pieces of lasagna.
In a mixing bowl add meatball ingredients and thoroughly combine. Using a 1 ounce food scoop to portion out meat mixture. Use you hands to roll each into a ball and place on a cooking rack (spray with cooking oil) over a parchment paper covered sheet pan.
Remove roasted tomatoes from the oven and transfer to a mixing bowl. Add honey, and Worcestershire sauce. Blitz until smooth. Then add remaining beef broth and cornstarch and blitz again until cornstarch is incorporated. Pour into beef broth/noodle mixture while stirring. Let continue to bubble while the meatballs bake.
Place meatballs in oven and cook for 25 minutes.
To serve, add 7-8 meatballs to each bowl. Ladle soup over top. Then add 3-4 spoonfuls of ricotta cheese to each bowl. Sprinkle with parsley, if desired.