• 1 pound ground turkey breast
• 1 cup fresh whole-wheat breadcrumbs
• 1 large egg, lightly beaten
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon crushed fennel seeds
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 teaspoons extra-virgin olive oil
• 1/2 cup dry white wine
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion (1 medium)
• 1 cup chopped carrots (2 medium)
• 1 cup chopped celery (2 medium stalks)
• 4 cups chopped cabbage (about 1/2 small head)
• 8 cups low-sodium chicken broth
• 1 15-ounce can white beans, rinsed
• 8 cups coarsely chopped escarole or thinly sliced kale leaves (about 1 bunch)
• 1/2 cup freshly grated Romano cheese
1. To prepare meatballs: Combine turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, fennel seeds, pepper and 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).
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes. Remove from the heat and add wine, stirring gently to loosen any browned bits.
3. To prepare soup: Heat 1 tablespoon oil in a soup pot or Dutch oven over medium heat. Add onion, carrots and celery and cook, stirring, until the onion is translucent, 7 to 9 minutes. Add cabbage and cook, stirring, 5 minutes more. Stir in broth, beans, escarole (or kale) and the meatballs and any juice. Bring just to a boil, reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 25 minutes. Top each portion with 1 tablespoon grated cheese.