In a large bowl, combine the ground beef, ground pork, breadcrumbs, parmesan cheese, egg, garlic, salt, black pepper, oregano, and basil.

Mix gently with your hands or a fork until just combined, being careful not to overwork the meat.

Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.

Heat a large skillet over medium heat and add a drizzle of olive oil.

Brown the meatballs in batches, cooking just until lightly seared on the outside, then set aside.

In a large pot, heat 1 tablespoon of olive oil over medium heat.

Add the chopped onion and cook for 3 to 4 minutes until softened.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pour in the chicken broth and add the parmesan rind, if using.

Bring the broth to a simmer, then gently add the browned meatballs.

Simmer for 10 minutes, stirring occasionally.

Stir in the pasta and cook according to the package instructions, about 6 to 8 minutes.

Add the fresh greens and cook for 2 minutes until wilted.

Remove the parmesan rind and stir in the lemon juice.

Taste the soup and adjust the seasoning with additional salt or pepper if needed.

Ladle the soup into bowls and garnish with extra parmesan if desired.

Serve hot and enjoy!