In a mixing bowl, combine ground meat, breadcrumbs, Parmesan cheese, minced garlic, beaten egg, salt, pepper, and herbs. Mix gently until just combined, being careful not to overwork the mixture. Shape the mixture into bite-sized meatballs, about one inch in diameter. Set aside on a plate while you prepare the soup base.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onions, chopped celery, and carrots to the pot, stirring frequently. Sauté the vegetables for about 5-7 minutes, until they become tender and the onions are translucent.

Pour in 6 cups of chicken broth, stirring to combine with the sautéed vegetables. Season the broth with salt, pepper, and a pinch of nutmeg. Increase the heat to bring the mixture to a light simmer, which should take about 3-4 minutes.

Gently drop the prepared meatballs into the simmering broth, making sure not to crowd the pot. Let them cook for 8-10 minutes, turning occasionally for even browning.

Once the meatballs are cooked, add your choice of pasta into the pot. Stir well and cook for an additional 8 minutes, or until the pasta is tender but still al dente.

Stir in your chosen greens into the pot. Allow the greens to wilt for about 2-3 minutes, integrating their fresh flavors into the soup. Adjust seasoning with additional salt and pepper to taste.

Ladle the hearty Italian Wedding Soup into warm bowls, garnishing with grated Parmesan cheese and freshly chopped parsley if desired. Serve immediately, ideally alongside crusty bread.