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In a medium bowl, gently mix all of the ingredients for the meatballs together. Cover and refrigerate for at least 30 minutes (or up to overnight).
Once the meatball mix has chilled, roll into balls then bake them in a 400 F oven for 8 minutes, or until thoroughly cooked to an internal temp of 165 F.
While your meatballs are baking, prepare the soup.
Wash and chop celery, carrots, and onion and mince the garlic.
Heat up 3-4 Tbsp cooking oil in a big pot or dutch oven.
Sauté chopped celery, carrots, onion, minced garlic, and bay leaves together until soft (about 10 minutes).
Then add kale and season with salt and pepper.
Once kale is slightly wilted, add broth. Bring broth to a boil, then simmer for 10 minutes.
Add meatballs and simmer for an additional 5 minutes.
Ladle into servings bowls and serve with fresh parsley.