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1
Make the meatballs first. Combine ground turkey, egg, breadcrumbs, ground cumin, dried basil, garlic powder, onion powder, salt and pepper in a large bowl. Mix to combine, then portion into mini meatballs. One pound of meat should yield about 16 to 20 mini meatballs.
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2
Warm 1 tablespoon of olive oil in a Dutch oven or soup pot over medium-high heat. Add meatballs and sear, turning as they brown. Transfer to a plate lined with paper towel. Meatballs will not be cooked all the way through yet.
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3
While meatballs sear, dice carrots, onion and celery.
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4
After meatballs are done browning, warm the remaining tablespoon of olive oil in the same pot. Add diced veggies, season with salt and pepper and saute until softened, about 8-10 minutes. Stir often.
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5
Once veggies are softened, add crushed tomatoes and chicken stock. Bring to a boil. Once boiling, add barley and lower heat to a simmer. Simmer gently for 25-30 minutes until barley is tender. As soup cooks, barley will expand. If necessary, add 1-2 cups of water. As soup simmers, prep kale and parsley.
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6
Add meatballs back to the pot of soup and simmer another 5-7 minutes to cook through. Stir in sliced kale and chopped parsley. Check seasoning and add salt and pepper to taste.
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7
Ladle soup and meatballs into bowls and top with grated Parmesan, if desired.
