In a large bowl mix all the ingredients together for the meatballs except the meat, until nicely combined.

Add in the meat and work into the mixture until just combined.

Make about 40, 1 inch meatballs and set aside.

In a large Dutch oven, pour the chicken broth, water, kale and quinoa.

Bring to a boil and add the meatballs.

Cover and reduce to a low simmer for 15 minutes.

In a small bowl whisk the eggs and grated parmesan then slowly whisk it into the soup as you pour it in.