Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined.
Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.
In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes. Add the chicken stock and bring it to a boil.
Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes.
Add the leafy greens and simmer for 3-4 minutes or until wilted.
Add salt and pepper to taste.
Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.
Optional (a tradition in some circles): At very end, once the greens are wilted, whisk 1 tablespoon of grated parmesan cheese together with 1 large egg. Stir the broth to get it moving and gradually drizzle the egg mixture into the broth, stirring it gently with a fork to form thin stands of egg.
*The meatballs can be made a day in advance as a time-saver and kept refrigerated. *The longer the soup sits the more liquid the pasta will absorb, so if eating leftovers add more chicken broth.