In a mixing bowl, combine the ground meat, garlic powder, salt, pepper, and half of the parsley. Mix until well blended. Form into small meatballs, about one inch in diameter.

In a large pot, heat a drizzle of oil over medium heat. Add the meatballs in batches, cooking until they are browned on all sides. Remove and set aside.

In the same pot, pour in the chicken broth and bring it to a gentle simmer. Scrape any browned bits off the bottom of the pot for extra flavor.

Once the broth is simmering, add the small pasta. Cook according to package instructions until al dente, usually about 7-10 minutes.

After the pasta is cooked, add the meatballs back into the pot. Stir in the spinach or kale, allowing it to wilt for 2-3 minutes.

Before serving, sprinkle in the remaining parsley and incorporate the grated Parmesan cheese. Taste and adjust seasoning if needed. Serve warm.