Combine all of the ingredients for meatballs in a mixing bowl and mix well.
Use a cookie scoop to make meatballs that are about or slightly smaller than 1 inch in diameter. Set them aside.
To Make The Soup:
Preheat a large Dutch oven and add olive oil. Add diced onion, carrots, and celery and sauté over medium heat until softened and starts to get golden brown.
Stir in minced garlic and let it sear until fragrant.
Pour in heated chicken stock and season with salt and pepper. Let it come to a simmer.
Add in meatballs and let them cook for about 15 minutes.
Chop the leafy greens and add them to the pot. Add pasta as well. Stir and let it cook about 8 minutes, just until pasta is tender.
In a small bowl, whisk together eggs and grated parmesan cheese.
Gently stir the soup and as you stir in a circular motion, drizzle in the egg mixture. Keep slowly swirling the soup as the egg cooks for about a minute.