Combine all meatball ingredients in a mixing bowl

Once thoroughly combined, form mixture into small meatballs (size of a toonie)

Add 1 Tbsp olive oil to a medium saucepan, over medium heat

Once oil is heated, add in meat balls (approx. 10 at a time)

Sauté meatballs until golden then remove from pan and set aside

Next, in a large stock pot, over medium heat, 1 Tbsp olive oil, onions, garlic, carrots and sauté until onions are translucent

Add in meatballs and white wine and let soak into meat/ vegetables for a few minutes

Reduce heat to low, add in poultry stock, rosemary, bay leaves and season with salt and pepper

Let simmer 20 minutes (or longer if you want - flavor improves with more time)

5 minutes prior to serving, add in your pasta

Once pasta is al dente, spoon into bowls and top with generous amount of kale + spinach

Garnish with basil + Parmesan cheese

Enjoy!