To make meatballs, combine pork, Parmesan, panko, herbs, and sea salt in a large bowl, and mix well with hands. Form 18 - 20 (1-inch) meatballs.
Set a large skillet over medium-high heat. Add lard or oil and then the meatballs. Sear on all sides, cooking until evenly browned, about 10 minutes. (Meatballs will also cook in the soup, so no need to cook through.)
To make soup, heat lard, fat, or oil in a medium-sized soup pot or Dutch oven set over medium heat. Add onion, carrot, and sea salt, and sauté until carrots are soft and onions are translucent, 7 - 10 minutes. Add garlic and cook 1 minute more. Fold in greens and fresh herbs, and sauté until limp and tender, about 7 minutes.
Pour in stock, bring mixture to a boil, turn heat down to a bubbling simmer, and cook 10 minutes. Add seared meatballs and cook 10 minutes more. Towards the end of cook time, taste and add sea salt and pepper to taste.
Ladle soup into bowl with 3 - 4 meatballs each. Finish with a squeeze of lemon and a sprinkle of Parmesan shavings.