Roughly chop the fresh parsley. Combine all ingredients for the pork meatballs in a bowl, being careful not to over mix the meatballs. Form the mixture into 2-inch meatballs; do not over-roll the meatballs. Transfer them to a plate and store in the fridge.

Prepare Ingredients for the Soup:

Peel and dice the onion. Peel the carrots and cut into rounds on an angle. Cut the fingerling potatoes in half lengthwise. Roughly chop the Lacinato kale. Roughly chop the parsley leaves.

Heat 1 tablespoon cooking oil in a wide soup pot over medium-high. Add the onion and cook, stirring often, for 5-7 minutes until softened and beginning to brown. Add the carrots, potatoes, and tomatoes and cook for an additional 5-6 minutes. Season all over with salt and pepper.

Pour in the chicken stock and bring to a boil. Season with salt, pepper, crushed red pepper, dry rosemary (crush the rosemary between your fingers as you add it), and dry thyme. Reduce heat to medium and cook, uncovered, over a low boil for 30 minutes or until the potatoes are fork-tender and cooked through. Taste and season to your preference.

Add the meatballs to the soup pot and cover the pot. Cook for 12-15 minutes or until the meatballs are completely cooked through.

Carefully add the kale and the fresh parsley, gently folding it into the broth. Cover and cook for 5 minutes longer or until the kale is wilted. Turn off the heat.

Ladle the ricotta meatballs and the soup between bowls. Drizzle with a touch of extra virgin olive oil, if desired, and sprinkle each bowl with the parmesan cheese. Enjoy!