In a mixing bowl, combine ground meat, breadcrumbs, and chopped fresh herbs. Mix well and shape into small meatballs.

In a large pot, heat olive oil over medium heat. Add carrot, celery, and onion. Sauté for 5-7 minutes until tender.

Pour in broth, stir to combine, and bring to a gentle simmer.

Carefully drop meatballs into the broth, simmer for 15-20 minutes until cooked through.

Stir in pasta and cook according to package instructions. Add spinach or kale until wilted.

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with herbs or Parmesan cheese if desired.