Preheat the oven to 370 degrees F. Line a baking sheet with a sheet of foil, grease with oil or spray with cooking spray and set aside.
In a bowl, add all the first seven ingredients under the meatball and mix.
Scoop small meat and roll it, place it on the lined baking sheet and continue until you’re done.
Bake for about 8-10 minutes until golden brown.
Heat oil in a big over medium-high heat, add onion, celery, carrot, red pepper flakes and stir for a couple of minutes.
Add the Italian seasoning, broth (or water), crushed tomatoes (I crushed my tomatoes myself, but you can use store bought cans and a mixture of crushed and sauce), seasoning with salt and pepper. Bring to a boil.
Add pasta (use any shape of your choice) and meatballs combine and simmer for until the pasta and veggies are soft. If you use water, you might want to use seasoning bouillon cube or powder to taste. I used 4 cups of broth, depending on the quantity of pasta and how “soupy” you want it, you can adjust the broth/water to your preference.
Add the chopped kale and combine. Check the seasoning and turn off the heat.
Serve, if you wish to garnish with some grated parmesan cheese and fresh parsley.