Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper or silicone baking liner.

Add all ingredients to a large mixing bowl and mix together by hand.

Roll into 1-inch meatballs and place them on the prepared baking sheet. The mixture will make about 25-30 meatballs.

Bake for 25-30 minutes until the meatballs are fully cooked.

Remove from the oven and set aside.

While the meatballs are cooking start your soup base.

Place pan over medium heat and add 1 tablespoon olive oil.

When the oil is hot, add onion, carrots, and celery.

Cook for about 10 minutes–until the vegetables are soft but not browned.

Add in garlic and let cook until fragrant, about 30 seconds.

Add in beef and chicken stock and bring to a boil.

Add in pasta and cook until al dente.

Place cooked, warm meatballs and greens into the soup and stir to combine. The greens should wilt right away.

Serve immediately with a sprinkling of Parmesan cheese on top if desired.