8 cups coarsely chopped escarole or thinly sliced kale leaves (about 1 bunch)
freshly grated Romano or parmesan cheese
To prepare meatballs: Combine first 10 ingredients (turkey through salt) in a large bowl. Refrigerate for 10 minutes to firm up. With damp hands, shape the mixture into 32 (1-inch) meatballs (about 1 scant tablespoon each).
To prepare soup: Heat 1 tablespoon oil in a soup pot or Dutch oven over medium heat. Add onion and garlic stirring until the onion is translucent, 7 to 9 minutes. Add broth and bring to a low boil. One by one, drop in meatballs. After one minute stir in escarole (or kale). Simmer until each of the meatballs has floated to the top (or a minute or two later.)
Top each portion with 1 tablespoon grated cheese.
Soup as prepared above = 183 calories/serving
For a heartier meal add white beans, mushrooms or whole wheat pasta.