In a large bowl, mix together the ground beef, ground pork, crumbled bread, parsley, chopped oregano, parmesan cheese, egg, salt, and pepper. Knead this mixture until well combined. Pinch off small pieces and roll them into balls.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, cooking them for about 4-5 minutes until browned. Flip them halfway to ensure even cooking. Once done, transfer them to a plate.

In a large soup pot, heat another tablespoon of olive oil over medium-high heat. Add the diced onion, carrot, and celery. Sauté until they’re tender, about 3-5 minutes. Stir in minced garlic and cook for an additional 30 seconds.

Pour in the chicken broth and bring it to a boil. Add in the cooked meatballs and the pasta. Stir well, then reduce the heat to medium, cover, and let it simmer for about 10-12 minutes.

Stir in your choice of greens (escarole, spinach, or kale) and cook until wilted. Season with salt and pepper to taste and serve hot, sprinkled with extra parmesan cheese.

Ladle the soup into large bowls and garnish with additional freshly grated parmesan. Serve alongside crispy garlic bread or a fresh side salad if desired.