Turkey Meatball Soup with Spinach & Kale

Oh my gosh, this is the BEST soup EVER, and it's super healthy as well!  The original recipe calls for beef and escarole, but I used turkey and this power greens mix from TJ's...

1 lb. ground turkey
1/3 cup parmesan
1/2 cup bread crumbs (I used Italian bread crumbs)
1 tbsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs, lightly beaten
2 tbsp. olive oil
1 large onion, finely chopped
2 carrots, peeled and grated
2 garlic cloves, finely chopped (or 2 tsp. crushed garlic)
2 packages kale or power greens mix
3 (14.5 oz.) cans chicken broth (I used 3 Knorr cubes- 6 cups water):


Combine turkey, parmesan, bread crumbs, parsley, salt, pepper and eggs in a large bowl.  Form about 1" meatballs (I used a cookie scoop).  Heat 1 tbsp. oil in a stock pot over medium-high heat.  Add the meatballs and cook on each side until nicely browned and transfer to a plate.  (Or, you can bake them at 350 for about 30 minutes, which is what I might do next time).

Heat the remaining tbsp oil in the pot and add the onions, carrot and garlic.  Cook 10 minutes or until the vegetables are soft (I never add the garlic until the last few minutes).  Stir in the greens, cook 3 minutes.

Add the meatballs and broth; bring to a boil, reduce heat and simmer 5 minutes.  Serve with parmesan cheese sprinkled on top.