Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of golf balls. Place onto the baking pan.
Bake for 10 minutes and remove from oven.
In a Dutch oven, sauté onions and allspice to olive oil over medium heat and cook until golden. Add chicken broth and bring to boil. After 10 minutes, add in the carrots.
Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
Break spaghetti pasta into thirds and drop into the soup and cook for 1 minute. Next, add the turkey meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.
Adapted from the NY Times - https://cooking.nytimes.com/recipes/10708-iraqi-lentil-soup-with-meatballs