Combine all the ingredients for the meatballs in the mixing bowl and mix until thoroughly incorporated.
Cover a cutting board with parchment paper and set it next to the mixing bowl.
Use a cookie scoop to get an equal amount of mixture for the meatballs and roll the meatballs quickly. (If you don't have one, use a spoon and try to keep the meatballs as equal size as you can.) Place the rolled meatballs onto the parchment paper.
To Make The Soup:
Preheat a Dutch oven over medium heat and add some olive oil.
Sear meatballs a few at a time, don't overgrown the pan! You are looking for a nice golden-brown sear on both sides, don't need to actually cook the meatballs through. Take seared meatballs out of the pan and do remaining batches.
Set seared meatballs aside.
Add a little more oil to the Dutch oven if needed and sear onion, celery, and carrots until it starts to soften and get a golden sear as well.
Make a little well in the middle of the veggies and add minced garlic. Sear just until garlic is fragrant, for a few seconds.
Mix veggies and add back the seared meatballs to the Dutch oven. (Make sure to add the juices that ran off the meatballs as well!)!
Pour in chicken stock, and add seasoning and herbs. (Do not add the kale yet!)
Bring the soup to low boil and lower the heat to medium-low. Taste to make sure you've added enough salt and heat.
Let the soup slowly simmer for about 20-25 minutes.
Chop kale and add it to the soup. Stir and let everything cook another 5 minutes of so.
Take off heat and serve!
1 - Want to add other vegetables? Feel free to add some other hearty vegetables like potatoes, mushrooms, or green beans. 2 - Want to add pasta? When the soup is almost cooked, add some dried pasta, cover, and let it cook just until the pasta is tender. Pasta usually takes 8-10 minutes to cook, unless it’s small like orzo, then it’s less. Make sure to adjust the amount of liquid though if you plan to add pasta. Increase the amount of chicken stock by 1-2 cups.3 - Storing: Store your leftovers in an air-tight container, in the refrigerator for up to 5 days.