1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 tsp minced garlic
1 tsp kosher salt
1 slice fresh wheat bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
16 ounces ground turkey
Freshly ground black pepper
12 cups low-sodium chicken broth (or 6 tbsp vegetable broth powder & 12 cups of water)
1 pound Kale
1 can drained White Kidney Beans
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
2 cups of Whole Wheat Elbow Noodles
Salt and freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese and ground turkey. Using 1 tablespoon for each, shape the meat mixture into meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs, kale, and kidney beans; simmer until the meatballs are cooked through and the kale is tender, about 15 minutes. Add in uncooked noodles. Boil for 5 minutes until noodles are Al dente. In a medium bowl whisk the eggs and cheese to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.