Place bacon in food processor and pulse until finely chopped. Scrape into large bowl. Crumble in beef, pork, garlic, egg, ricotta, bread crumbs, Parmesan, parsley, oregano, salt and pepper. Using hands, mix to thoroughly combine.

Line baking sheet with parchment paper. Using wet hands and a teaspoon measure, portion mixture into heaping 1 tsp amounts and firmly roll into rounds. Place on prepared pan.

In large pot, heat half the olive oil over medium-high. Cook meatballs in 2 to 3 batches, turning occasionally until browned and adding remaining oil for second batch, 3 to 5 minutes. Transfer to baking sheet.

In same pot, add onion and celery and cook over medium heat, stirring, until softened, about 4 minutes. Stir in rosemary, garlic, ¾ tsp of the salt and ½ tsp of the pepper. Add carrots and cook, stirring, for 3 minutes.

Stir in chicken broth and bring to a boil over medium heat. Stir in pasta, remaining ¾ tsp salt and remaining ½ tsp pepper and cook over medium-low, stirring occasionally, until almost tender, 6 to 8 minutes. Add kale and continue cooking until wilted, 3 to 5 minutes.

Stir in olive oil.

To serve, divide soup and meatballs among bowls, sprinkle with Parmesan and drizzle over more olive oil.