Start by washing and drying all produce.
Dice up one yellow onion.
Peel the carrot then cut in half lengthwise and slice the carrots into small half moons after that.
Mince, grate or food process the garlic into tiny bits.
To make the meatballs, combine the chicken, 1/4 cup ricotta cheese, 2 tbsp of panko breadcrumb, and the Italian seasoning mix.
Add onion, carrot, remaining Italian seasoning and a dash of salt and pepper. Cook for about 3 to 5 minutes or until soft stirring occasionally.
Add 4 cups of chicken broth. Bring to a boil and let simmer uncovered.
While the soup is simmering, form the meatballs into tiny round balls at about 1 tbsp each.
Take the soup off the heat for a moment to stir in the couscous into the simmering soup and drop in the meatball carefully.
Return the soup to a simmer and cook until meatballs are no longer pinkish.
Add half the kale and cook until leaves are al dente.
Season with salt and pepper and garnish with the remainder of the kale and parmesan.