1. Wash and dry 2 medium carrots, 2 sticks celery, 2 bunches kale, and 1 small bunch Italian flat-leaf parsley.
2. Trim and small dice (¼-inch cubes) 2 sticks celery; transfer to a medium bowl.
3. Peel, trim, and small dice (¼-inch cubes) 2 medium carrots; add to the bowl with the celery.
4. Preheat a large pot over medium heat while trimming, peeling, and small dicing 1 medium yellow onion. Add to the bowl with the carrots and celery.
5. Peel and mince or press 4 cloves garlic; add to the bowl with the vegetables.
6. Add 1 tbsp extra virgin olive oil to the hot pot and swirl to coat. Add the carrots, celery, onion, and garlic; season with ½ tsp salt and ¼ tsp black pepper. Cook, stirring occasionally, until softened (5-6 minutes).
7. Finely grate 2 oz Parmesan cheese (about 1 ½ cups) and set aside in a small bowl.
8. Preheat a skillet over medium heat.
9. In a medium bowl, combine 1 ½ lb ground turkey, ¾ of the grated Parmesan (reserve the rest for garnish), ½ tsp salt, and ½ tsp black pepper. Form into 1-inch meatballs.
10. Add 1 tbsp extra virgin olive oil to the hot skillet. Add meatballs and cook, turning occasionally, until browned on all sides (5-7 minutes; no need to cook through). Transfer meatballs to a bowl.
11. Add 64 fl oz (8 cups) chicken or vegetable broth, 1 tsp Italian seasoning, and ¼ tsp crushed red pepper to the pot with the softened vegetables; bring to a boil.
12. Strip stems from the kale leaves and slice leaves crosswise into 1-inch strips.
13. Once boiling, add the kale and browned meatballs to the pot; season with ½ tsp salt and ¼ tsp black pepper. Reduce heat and simmer until meatballs are cooked through (6-8 minutes).
14. Shave, finely chop, and stir the parsley leaves into the soup (discard stems).
15. Serve soup in bowls and garnish with the remaining grated Parmesan. Enjoy!
