Step 1

Pour 1 tablespoon olive oil onto a medium-sized, unlined baking sheet. Using your hands spread the oil all over the bottom of the pan. Alternatively, spray lightly with cooking spray. Set aside.

Step 2

In a large bowl, beat together the egg, garlic, parsley, basil, lemon zest, salt, and pepper. Add the turkey, breadcrumbs, and Parmesan cheese and mix with your hands until well combined. Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on prepared baking pan. Tip: Lightly wet, or oil, your hands if the meatball mexture is sticking to your hands.

Step 3

Set an oven rack 7 to 8 inches from the heat and heat the broiler to high. Once the broiler is hot, broil the meatballs until just starting to brown on one side about 4 minutes. Remove from oven and set aside.

Step 4

Meanwhile, in a large, heavy-bottomed pot, bring the chicken broth to a gentle boil. Add the pasta and cook over medium heat until just al dente, about 5 minutes. Lower the heat to a low simmer. Tip: Don't let the broth come to a rapid boil while cooking the pasta or too much of the liquid will evaporate.

Step 5

Add the meatballs to the broth and simmer on low until completely warmed and cooked through, 5 to 7 minutes, gently stirring occasionally. Once the pasta and meatballs are cooked, add the baby kale leaves. Simmer until wilted, about 1 minute. Drizzle in 1 tablespoon of lemon juice. Taste and adjust seasoning with a few pinches of salt and pepper, or another squirt of lemon juice, if necessary.

Step 6

Ladle the soup into bowls and stir in chopped dill, or other fresh herbs, if using. Drizzle each bowl with olive oil, and pass around the extra Parmesan cheese for everyone to sprinkle over the soup, as desired.