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Make the meatballs: Whisk flax and water to make a flax egg; let sit 5 minutes to thicken. In a bowl, combine breadcrumbs, nutritional yeast, parsley, garlic powder, onion powder, salt, and pepper. Mix in the flax egg, then add the vegan ground, stirring gently until combined (don’t overmix). If too wet, add a bit more panko.
Roll them out: Roll into small meatballs (1–2 tsp each), about 25–30 total. Refrigerate for 15–30 minutes if possible to help them hold. Tip: dip your fingers in water to prevent sticking.
Cook the pasta: Cook pasta according to the al dente instructions. Drain and set aside.
Cook your aromatics: In a large pot, heat olive oil. Add onion, carrot, and celery; cook for 2-3 minutes, until starting to soften. Add garlic, Calabrian chili paste, oregano, lemon zest, salt, and pepper. Cook for another minute.
Deglaze and simmer: Add white wine; cook until mostly evaporated. Pour in broth and bring to a gentle simmer.
Cook the meatballs: Drop the meatballs in carefully and simmer gently for 7–8 minutes, until cooked through. Make sure it’s a gentle simmer so the meatballs stay together (we don’t want divorce).
Add pasta and greens: Stir in the cooked pasta, kale, and escarole. Simmer 3–4 minutes, until greens are tender.
Serve: Ladle into bowls and serve with the trifecta - vegan Parmesan, olive oil, and lemon.