1. Add all of your ingredients for the meatballs to a bowl. Mix until just combined.
2. Heat a skillet over medium heat. Break off a small portion of the meatball mixture and form a patty. Cook both sides of the patty until it’s cooked through. Taste and adjust seasoning if needed.
3. Use a teaspoon to portion out your meatballs and roll. Place on a baking sheet.
4. Let your meatballs refrigerate while you prepare the rest of your soup. This portion can be done the day before.
5. Heat a Dutch oven over medium heat with the olive oil.
6. Add the onion, carrots, and celery. Season with a pinch of salt. Allow them to cook for 5-8 minutes until the onions are translucent and the vegetables are starting to soften.
7. Add the garlic, crushed red pepper, and oregano. Cook for 2 minutes.
8. Add the white wine and stir. Let it cook for 2-4 minutes until it has reduced.
9. Add the broth, parmesan rind, and bay leaves. Bring the soup to a simmer and cover it, leaving it slightly askew.
10. Let the soup cook for 30-45 minutes until the vegetables are tender.
11. Remove the parmesan rind and bay leaves. Discard.
12. Add the kale and cook for 10 minutes until it has wilted.
13. Carefully add the meatballs. Let them cook for 10-15 minutes until they are cooked through. They will float to the top.
14. Add the lemon juice and fresh herbs and stir to combine.
15. To serve, add pasta to the bottom of the bowl. Ladle in the soup. Garnish with additional parmesan, fresh herbs, lemon, and diced onion if desired.

Pasta

1. You can boil the pasta in either salted water or chicken broth.
2. Add a tablespoon of olive oil or butter to the pasta once drained. Toss with a couple of tablespoons of chopped fresh parsley and Parmigiano-Reggiano if desired.