Combine meatball ingredients in a bowl. Shape by teaspoon into 30 or so meatballs. 

Add one tablespoon oil to a large pan set over medium-high heat and swirl to coat. Add half of the meatballs and cook two minutes, turning them to brown.

Remove meatballs from pan and repeat with remaining mixture.

Add onion, carrot, celery, and parsnip to a pan and sauté in two tablespoons oil for six minutes.

Stir in wine, chicken broth, miso, canned tomatoes, and chickpeas. Add the salt.

Bring to a boil, reduce heat and simmer for 10 minutes.

Add meatballs. Add kale and let wilt. Cover and cook 12 minutes, or until meatballs are done. Stir in basil.