Paleo Italian wedding soup

Ingredients
Meatballs

1 lb. organic ground chicken or ground turkey
1 egg
1 tsp garlic powder
1/2 tsp basil
1/2 tsp parsley
1 clove garlic, crushed
1 tbsp almond meal
1/2 tsp Himalayan sea salt, more to taste
Freshly ground pepper
Optional: 1 tsp red pepper flakes
Optional: 1 tbsp fresh parmesan cheese
Soup

6 cups organic chicken stock (homemade or store-bought)
2 cloves garlic, crushed
1 tbsp extra-virgin olive oil (or sub grass-fed butter)
2 large handfuls kale or spinach, chopped
3 carrots, chopped
1 yellow onion, chopped
2 celery stalks, chopped
1 small bunch fresh basil, chopped
1 small bunch fresh parsley, chopped
Himalayan sea salt, to taste
Freshly ground pepper, to taste
Optional: 1 tbsp fresh parmesan cheese

Instructions

1. Preheat oven to 350
2. In a bowl combine meatball ingredients
3. Line a baking sheet and grease
4. Roll meat into balls of desired size (sometimes I like super tiny, sometimes big)
5. Bake for 15 minutes or until fully cooked
6. While cooking chop veggies
7. In a pan heat oil and garlic, add onion, celery, and carrots; let cook 5 minutes or until translucent
8. Add kale or spinach and cook until wilts
9. Add broth and spices, bring to a boil then reduce heat and let simmer
10. Taste and adjust spices as desired