Preheat oven to 350 degrees. Line a large baking sheet or two with parchment paper.

Place ½ slice of gluten free bread in your food processor and pulse until ground into small crumbs.

In a large bowl, combine all meatball ingredients. Using a scoop or tablespoon, make small meatballs (about 1 inch in diameter) out of the mixture and place them on the lined baking sheet. You should have at least 18 meatballs.

Bake for 10 minutes. They will be set but not cooked through. Set aside.

While the meatballs are in the oven, heat olive oil over medium heat. Add the onion, season with salt and pepper. Cook until slightly softened then add the garlic. Cook for another 2-3 minutes, then add the chicken stock, leaving enough room in your pot for the pasta and meatballs. Turn the heat to high.

Once the stock comes to a boil, add the pasta and meatballs. Let cook for 7 minutes, check to be sure the pasta is al dente (if the pasta needs a little longer, then just keep a close eye on it), then turn off the heat when the pasta is cooked. Taste the broth and add salt and pepper if needed.

Add a handful of spinach/endive/escarole to each of your serving bowls. Pour hot soup on top of the greens. Sprinkle with chopped parsley and some grated parmesan cheese and serve.