In food processor add your ground pork and pulse until it becomes gummy or sticky, remove to bowl.
Add your ricotta, panko, a sprinkle of salt, 1 clove garlic and 1/2 Tbs Italian seasoning and mix.
Form into meatballs and place on a plate and set aside.
In large pot heat a drizzle of olive oil on medium-high heat and add your onion, carrots, 1 clove garlic, 1/2 Tbs Italian seasoning, and a little salt and pepper and stir around until veggies become tender.
Add your chicken broth, bring to boil and reduce to simmer for about 10 minutes.
Add your pasta and then gently drop in your meatballs and return to a simmer until the outside of meatballs are no longer pink.
Stir in your kale and cook until it wilts, about 5 more minutes.
Season with extra salt and pepper to taste if needed.
Serve topped with parmesan cheese.