Step 1

Wash and dry the fresh produce.

Step 2

Trim off and discard the ends of the celery; small dice the celery (cut into ¼-inch cubes) and transfer to a medium bowl.

Step 3

Peel the carrots, then trim off the ends; discard the peels and trimmings. Small dice the carrots (cut into ¼-inch cubes) and add to the bowl with the celery.

Step 4

Preheat a large pot over medium heat.

Step 5

While the pot heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the bowl with the celery and carrots.

Step 6

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the other vegetables.

Step 7

Once the pot is hot, add olive oil and swirl to coat the bottom.

Step 8

Add the carrots, celery, onion, and garlic to the pot; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.

Step 9

Finely grate about 1 ½ cups of Parmesan and transfer to a small bowl.

Step 10

Preheat a skillet over medium heat.

Step 11

In a medium bowl, combine the ground turkey, ¾ of the grated Parmesan (save the rest for garnishing), salt, and pepper; mix together until well combined. Form the mixture into meatballs, each about 1 inch in diameter.

Step 12

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Step 13

Add the meatballs to the skillet; cook, turning occasionally, until browned on all sides (they don't need to be cooked through), 5 to 7 minutes. Once done, transfer to a bowl.

Step 14

Once the vegetables are softened, add broth, Italian seasoning, and crushed red pepper to the saucepan and bring the mixture to a boil.

Step 15

Cut out and discard the center stems from the kale leaves; slice the leaves crosswise into 1-inch strips and transfer to a large bowl.

Step 16

Once boiling, add the kale and meatballs to the pot; season with additional salt and pepper. Reduce the heat to a simmer and cook until the meatballs are cooked through, 6 to 8 minutes.

Step 17

Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Stir the parsley into the soup.

Step 18

To serve, divide the soup between bowls and garnish with the remaining Parmesan. Enjoy!