In a mixing bowl, combine the ground beef, breadcrumbs, grated parmesan cheese, chopped parsley, garlic powder, onion powder, salt, pepper, and the egg. Mix until well blended and form into small meatballs.

In a large pot, pour in the chicken broth and water, and bring to a rolling boil over medium-high heat.

Once boiling, carefully drop in the meatballs. Lower the heat to a simmer and cook for about 10 minutes until they float to the top.

Stir in the chopped kale, diced carrots, diced celery, and dried oregano. Cook for an additional 15 minutes over medium heat.

Add the small pasta and cook according to package instructions, usually around 8-10 minutes, until al dente.

Taste the soup and adjust seasoning. Allow to simmer for a couple more minutes before serving hot.