Light Turkey Meatball soup with Kale

For the Meatballs:
20 oz (1.3 lb) ground turkey breast 99% lean
1/4 cup seasoned whole wheat breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup herbs (I use whatever I have) finely chopped
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 tsp salt

For the soup:
8 cups fat-free low sodium chicken broth
Bunch of Kale (or any dark leafy greens)
fresh cracked pepper, to taste
3 oz (1/2 cup) uncooked orzo (I've also used Quinoa)
Thinly sliced carrots (if you like)

Directions:
In a large pot, heat the chicken broth over medium heat, covered.
While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg, herbs, onion, garlic, salt and cheese. Using your hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 40.

When the broth comes to a boil drop in meatballs, greens and orzo or quinoa. Add fresh pepper adjust your salt as needed and cook about 10-15 minutes.
Can top with a dash of cheese when done (if  you like)
 This freezes and reheats well.