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In a large bowl use your hands to combine all ingredients for meatballs and set aside
If using your hands isn’t your thing, using a stand mixer with the paddle attachment is a great option
In a large pot bring chicken stock to a boil
Use your hands to form golf ball sized meatballs and drop into the boiling broth on at a time
Due to the lack of breadcrumbs, they meatballs will be slightly messy, it’s ok
Once all meatballs are added to the broth reduce to a simmer and allow soup to cook for 20 minutes
Halfway through the cooking process add the kale
After the cooking time is up test meatballs for doneness, once done add the cauliflower rice to the soup
Serve warm topped with optional red pepper flakes and parmesan cheese