Cook the chicken and pull all the meat from the bones discard the skin. This can be done a day ahead of time. I did mine in a crockpot for ease.
Save the stock for the soup by placing it in a Mason jar and refrigerating overnight. In the morning skim the fat from the top and discard it.
Add some olive oil to the bottom of a soup pan and cook the onions, carrots, and celery until translucent.
Add in the stock, the chicken meat, and the spices, including the bay leaves.
Next, add in the kale or whichever green you selected.
Cover the pot and bring it all to a boil.
Once it has all cooked together by boiling for 10 minutes or so, add the meatballs and reduce to low and simmer. Keep the pot covered.
Simmer for at least one hour.
Cook the pasta in a separate pot, drain but reserve a cup of the pasta water for your soup. There is no need to rinse the pasta