To make the meatballs, mix all the ingredients in a small or medium bowl. (Let the bread crumbs soak in the milk for about 5 minutes first.)
With dampened hands, shape them into small meatballs, about ½ Tablespoon each. You should have 30-35 meatballs.
Prep the rest of the ingredients.
In a medium pot or a dutch oven, heat up the oil on medium-high heat. Add the onions, season with salt and pepper and cook for about 5 minutes, until the onions are tender. Add the carrots, celery and garlic. Season with salt and pepper. Cook for another 5 minutes or so. Pour in the chicken broth and the white wine. Bring the soup to a boil and then reduce to a simmer. Add the pasta and the meatballs. Cook for about 5 minutes, until the pasta and the meatballs are almost cooked through. Add the kale. Cook for another 3-5 minutes. Garnish the soup with fresh parsley and Parmesan cheese.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/soups/italian-wedding-soup/