In a large bowl, combine all of ingredients for the meatballs, mix well.
Scoop one tablespoon of the mixture and form small meatballs.
Bake meatballs in 350 degree oven for 10 minutes.
Meanwhile, in a large pot over medium high heat, add the olive oil.
When the pan is hot add the onion, carrots, celery and garlic. Season with salt and pepper.
Saute for about 5 minutes, until vegetables are softened.
Add the chicken stock and bring to a boil.
Add the meatballs and let them cook in the hot liquid for about 10 minutes.
Add the kale and cook for two minutes.
Rub the clove of garlic over the baguette slices to infuse the flavor into the bread.
Evenly top each baguette slice with cheese.
Place under a preheated broiler for 2 minutes or until the bread is toasted and the cheese has melted.
Remove soup from heat and add fresh parsely and grated parmesan cheese before serving.
Top with cheddar crostini.