In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined and form small meatballs about one inch in diameter.

Set the meatballs aside on a plate while preparing the broth.

In a large pot, pour in the chicken broth and bring it to a rolling boil over medium-high heat.

Once boiling, gently add the meatballs with a slotted spoon and reduce heat to a simmer. Cook for approximately 15 minutes until fully cooked.

After 15 minutes, add the chopped kale or spinach and the small pasta. Stir gently and cook for about 10 minutes until pasta is tender yet al dente.

Taste the soup and adjust seasoning with salt and pepper as needed.

Ladle the soup into bowls and garnish with freshly chopped parsley if desired.