In a large bowl, combine breadcrumbs, beaten egg, and grated Parmesan cheese, allowing the mixture to sit for 10 minutes to hydrate. Add the ground beef, sweet Italian sausage, tomato paste, minced garlic, Italian parsley, kosher salt, and black pepper. Mix everything by hand until well combined, then form the mixture into small meatballs, roughly the size of a tablespoon.

Preheat your broiler to high. Arrange the mini meatballs on a parchment-lined baking sheet, making sure they aren’t touching each other. Broil them for 6-8 minutes, watching closely for browning, until they develop a nice golden crust. Once they’re beautifully browned, remove them from the oven and set aside.

In a Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced pancetta and cook for about 6-7 minutes, stirring frequently, until it becomes crispy and golden. Use a slotted spoon to transfer the pancetta to a plate, leaving the flavorful drippings in the pot.

In the same pot with the drippings, add the diced yellow onion, carrots, and celery. Sauté the vegetables for about 3-4 minutes until they start to soften. Stir in the dried oregano and dried basil for another minute.

Pour in the chicken stock and bring the mixture to a simmer over medium-high heat. Once simmering, return the browned mini meatballs and crispy pancetta back to the pot. Cover the pot and let it simmer gently for 10 minutes.

Stir in the acini de pepe pasta into the simmering soup. Cook for about 8 minutes, stirring occasionally, until the pasta is al dente.

Finally, add in the baby kale, followed by the lemon zest and fresh lemon juice. Allow the soup to simmer for an additional 2-3 minutes, just until the kale wilts. Taste and adjust seasoning with salt and pepper.