Line a baking sheet with parchment paper.

Add all the meatball ingredients (ground chicken or turkey, pork sausage, onion powder, garlic, egg, Parmigiano Reggiano, parsley, breadcrumbs, kosher salt, pepper) to a bowl and mix.

Roll into 1-inch meatballs and place them on the parchment-lined baking sheet.

Remove any large veins from the greens (escarole, chicory, Swiss chard) and tear into small pieces.

Bring a large pot of salted water to a boil.

Add the greens and let them cook for 1 minute.

Remove the greens from the boiling water and strain off any excess.

Rinse and dry the pot, then add the olive oil, carrots, onions, celery, thyme, rosemary, salt, and pepper.

Cook over medium heat until the vegetables are tender.

Add the broth, water, and Parmesan rind.

Bring to a boil and add the meatballs.

Cook for 8 minutes or until the meatballs are cooked through.

Remove from the heat, then remove the Parmesan rind, and add back the blanched greens.

Serve warm with grated Parmesan and hot chili oil.