1. Heat oven to 425°F/220°C. Mix meatball ingredients just until combined; roll 3/4-inch mini meatballs and bake on a lined sheet 10–12 minutes (or pan-sear).

2. Sauté onion, carrot, and celery in olive oil with a pinch of salt until softened, 6–8 minutes.

3. Add broth and bring to a boil. Stir in pasta; simmer until nearly tender, 6–8 minutes.

4. Add meatballs and greens; simmer 2–3 minutes until greens wilt. Season to taste.

5. Serve with extra parmesan and parsley.