Healthy Weeknight Italian Wedding Soup

preparation

1. Combine turkey, breadcrumbs, ⅓ cup parsley, egg, 2 minced garlic cloves, 1 teaspoon salt and ½ teaspoon pepper. Mix just until combined.
2. Shape meat mixture into 1 ½-inch meatballs (#24 scoop or 1.5 ounces) and arrange on a plate.
3. Heat 2 Tablespoons Pompeian Organic Smooth Extra Virgin Olive Oil in a large pot or Dutch oven over medium heat until shimmering. Add half the meatballs in an even layer and cook without moving too often until golden brown, about 5 minutes. Transfer meatballs back to plate and repeat with remaining meatballs. Set aside.
4. Heat remaining 2 Tablespoons Pompeian Organic Smooth Extra Virgin Olive Oil to now empty pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add 2 chopped garlic cloves and 1 Tablespoon salt and cook 1 minute.
5. Add 8 cups water and bring to a boil over high heat. Reduce heat to medium and add pasta. Cook partially covered until pasta is al dente, about 7 minutes. Reduce heat to low and stir in meatballs and kale. Simmer until kale is wilted. Makes 8 cups.
6. Take the pot off the heat, stir in remaining ⅓ cup parsley and season with salt and pepper to taste.