Add the carrot, onion, celery and garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.)
Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until slightly softened and fragrant.
Finish the soup & plate your dish:
Add the collard greens, diced tomatoes, browned meatballs, cooked khorasan wheat and reserved khorasan wheat cooking water to the pan; season with salt and pepper.
Bring to a simmer.
Once simmering, cook, stirring occasionally, 8 to 10 minutes, or until the liquid has reduced in volume by about ¼ and the meatballs are cooked through.
Season with salt and pepper to taste.
Divide the finished soup between 2 bowls.
Garnish with the remaining cheese and a drizzle of olive oil.