Wash and dry the fresh produce.
Trim off and discard the ends of the celery; small dice the celery, place in medium bowl. Peel the carrot, trim off the ends, small dice and add to the bowl with the celery. Trim ends off garlic, peel and mince. Add to bowl with carrots and celery. Cut ends off onion, remove outer layer and small dice. Place in bowl with celery, carrot and garlic.
Preheat a medium saucepan over medium heat. Once the saucepan is hot, add 1 tablespoon olive oil and swirl to coat the bottom.
Add the carrot, celery, onion, and garlic to the saucepan; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
Preheat a skillet over medium heat.
In a medium bowl, combine the ground turkey, ¾ of the grated Parmesan (save the rest for garnishing), salt, and pepper; mix together until well combined. Form the mixture into meatballs, each about 1 inch in diameter.
Once the skillet is hot, add olive oil and swirl to coat the bottom.
Add the meatballs to the skillet; cook, turning occasionally, until browned on all sides around 5 to 7 minutes. Once done, put to side until needed.
Once the vegetables are softened, add broth to the saucepan and bring the mixture to a boil.
While broth is coming to a boil prep kale, zucchini and tomatoes. Cut out and discard the center stems from the kale leaves; slice the leaves crosswise into 1-inch strips. Small dice the zucchini. Open can of tomatoes, leave liquid in can.
Once boiling, add the kale, zuchinni, tomatoes with liquid and meatballs to the saucepan; season with additional salt and pepper. Reduce the heat to a simmer and cook until meatballs are warm in the middle, around 10 minutes.
To serve, divide the soup between bowls and garnish with the remaining Parmesan. Enjoy!