This soup features protein packed meatballs made with ground turkey and quinoa as well as underappreciated collard greens. It works with purchased stock just fine.
Add remaining 1 tablespoon of oil to pot, add chopped leek greens and celery and stir to coat. Sauté over low-medium heat for 1 minute or until leeks begin to soften. Add stock, chopped collard greens and red pepper flakes. Season with salt and pepper, add meatballs back to pot and bring to a simmer over medium heat. Simmer gently until collard greens soften and meatballs are cooked through, about 6 to 8 minutes. Soup is ready to serve. Adjust seasoning if needed. Ladle into bowls and serve remaining Parmigiano separately to sprinkle on top. Alternatively, cool soup then refrigerate in airtight container for up to 3 days.