Italian wedding soup with lamb meatballs

Cutlets and meatballs

1 lb. lean ground lamb 1 large egg, beaten ¼ c. unseasoned bread crumbs 2 TBS chopped fresh mint zest from 1 Meyer lemon, finely grated kosher salt freshly ground black pepper ¾ c. flour 1 c. vegetable oil, for shallow frying 1 TBS olive oil 1 sweet onion, peeled and coarsely chopped 3 garlic cloves, peeled and thinly sliced 1 sprig fresh thyme pinch of crushed red pepper flakes 1 c. fresh or frozen field peas or pink-eyed peas (we substituted cannelini beans) 1 bunch mustard greens, torn 4 c. lamb stock or chicken stock ¾ lb. fresh pasta dough, rolled out and cut into wide noodles (or substitute ¾ lb. of egg noodles, pre-cooked to al dente). leaves from 3 sprigs fresh flat leaf parsley, chopped, for garnish