This soup really hits the spot on a chilly day. The meatballs are full of flavor, with a little kick from the red pepper flakes. You could definitely substitute fresh herbs if you have them. Just double the amount. Parsley would also be good here.

I like to brown the meatballs before adding them to the soup, but you can certainly just drop them right into the simmering broth to cook. In that case, don't add the pasta with the broth and tomatoes. Let the broth come to a boil, then drop in meatballs. When the meatballs seem cooked, add the pasta and kale and simmer until the pasta is tender.

Makes about 6-8 servings

1 egg
1 tbsp milk
1/4 cup breadcrumbs (from gluten-free bread if cooking gluten-free)
1/2 tsp basil
1/4 tsp oregano
pinch red pepper flakes
1/4 tsp rosemary
3/4 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan
2 cloves garlic, minced
12 oz ground turkey

olive oil
1 cup carrots, diced
1/2 tsp salt
couple grinds of pepper
1/4 tsp thyme
1 can tomatoes
1 cup orzo or other small pasta (brown rice or quinoa pasta to make gluten-free)
8 cups broth (low sodium or homemade)
4 cups torn kale

In a small bowl, lightly beat the egg. Add milk, breadcrumbs, basil, oregano, red pepper flakes, rosemary, salt, pepper, cheese, and garlic. Mix well to combine. In a large bowl place ground turkey. Add the egg mixture and mix well. Form into 1-inch meatballs. Brown the meatballs in an oiled pan, then remove from pan and set aside (to make cleanup a little easier, brown the meatballs in the same pot you'll make the soup).

In a large pot or dutch oven, heat about a tablespoon of olive oil. Add carrots, salt, pepper, and thyme and saute a couple minutes, until starting to get tender. Add tomatoes, pasta, and broth and bring to a boil. Add the kale and meatballs and simmer about 10 minutes, until the pasta is tender.

Serve, topped with additional parmesan cheese if desired.