Mix the meatballs. In a bowl, combine ground meat, Parmesan, egg, almond flour, garlic, parsley, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently until just combined.

Form small meatballs. Roll into 3/4- to 1-inch balls. You should get about 24–30. Keep them uniform so they cook evenly.

Brown the meatballs. Heat olive oil in a large pot over medium heat. Brown meatballs in batches, turning to sear several sides. They don’t need to be fully cooked yet. Transfer to a plate.

Sauté aromatics. In the same pot, add onion and celery with a pinch of salt. Cook 4–5 minutes until soft, scraping up browned bits for extra flavor.

Add broth and simmer. Pour in chicken broth. Bring to a gentle simmer, then add browned meatballs. Simmer 10–12 minutes until meatballs are cooked through.

Stir in cauliflower rice. Add cauliflower rice and cook 3–5 minutes until tender but not mushy. Taste and adjust seasoning with salt and pepper.

Add greens. Stir in spinach or escarole and cook 1–2 minutes, just until wilted and bright.

Finish and serve. Add lemon zest and a squeeze of lemon juice for brightness. Sprinkle with red pepper flakes if using. Ladle into bowls and top with extra Parmesan and a drizzle of olive oil.