Wash fresh produce (carrots, celery, kale, parsley).

Trim the ends of celery and dice in 1/4 inch cubes.

Peel carrots, trim off ends and cut 1/4 inch slices.

Peel and dice onion, peel and mince garlic.

Preheat saucepan or pot, add olive oil and swirl to coat bottom.

Add cut veggies, season with salt & pepper and cook for 5-6 minutes, stirring occasionally.

Add broth when veggies are softened and bring to a boil.

Cut off kale stems and slice leaves into 1 inch strips.

Add kale and meatballs to the soup, add more salt & pepper as needed.

Reduce heat and simmer for a few minutes.

Cut off parsley stems, finely chop the leaves and stir into the soup.

Serve in bowls, sprinkled with Parmesan.