Heat oil in large saucepan over medium heat.
Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add broth. Bring to a boil.
Add greens. Reduce heat to low; gently boil, covered, for 10 minutes.
Add meatballs; cook, stirring occasionally, for 5 minutes.
Combine eggs, and cheese in a small bowl; mix with a fork to blend.
Slowly pour egg mixture into the hot soup, stirring constantly. Gently boil, covered, until egg bits are just set, about 30 seconds.
Season with salt and pepper; serve immediately with lemon wedges.