Creating Creamy Italian Meatball Soup can be straightforward if you follow these simple steps:

1. Make the Meatballs: In a large bowl, combine ground beef or turkey, breadcrumbs, Parmesan cheese, parsley, Italian seasoning, salt, and pepper. Mix until well combined. Form into small meatballs, about 1 inch in diameter.

2. Cook the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs to the pot and cook until browned on all sides. Remove the meatballs and set them aside.

3. Sauté the Vegetables: In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

4. Add Broth and Tomatoes: Pour in the chicken or vegetable broth and add the diced tomatoes with their juices. Bring the mixture to a simmer.

5. Return Meatballs to the Pot: Carefully add the browned meatballs back into the soup. Allow them to cook in the broth for about 15 minutes.

6. Add Greens: Stir in the chopped kale or spinach and let it wilt for about 2-3 minutes.

7. Stir in Cream: Reduce the heat to low and pour in the heavy cream. Stir until well combined and heated through.

8. Add Mozzarella: Mix in the grated mozzarella cheese until melted and creamy.

9. Season to Taste: Taste the soup and adjust seasoning if needed. You can add more salt, pepper, or Italian seasoning according to your preference.

10. Serve: Ladle the soup into bowls and top with additional Parmesan cheese if desired.