Lots of variations to this pleasant, nourishing soup with little meatballs.
Thoroughly combine all the ingredients (except the butter) with your hands. Form them into small meatballs. In a large, heavy pot, melt the butter and lightly brown the meatballs in batches. They do not need to be cooked all the way through, as they will continue cooking in the soup.
Remove the meatballs from the pot. Put the onions and carrots into the butter and cook until they're slightly soft. Add in the garlic and continue cooking until the garlic is fragrant but not too browned.
Add the meatballs back in. Add the broth and white wine, the kale, and the pepper to taste. Simmer for several hours.
About half an hour before serving, add the uncooked pasta and turn up the heat to cook.
Serve with shredded or grated parmesan and coarsely chopped Italian parsley for a garnish.