Preparation Steps

• Mix the ground turkey, chicken, breadcrumbs, zucchini, egg, garlic powder, onion powder, salt, and black pepper in a bowl until just combined.
• Shape the mixture into 1-inch meatballs and set aside.
• In a large pot, heat olive oil over medium-high heat and brown meatballs in batches, setting them aside.
• In the same pot, add onions, carrots, and celery. Sauté until soft and fragrant.
• Add minced garlic and dried basil, stirring for 1 minute.
• Pour in the vegetable broth, bring to a boil, and scrape any browned bits from the pot.
• Return the meatballs to the pot. Simmer gently for 15 minutes.
• In another pot, cook ditalini pasta according to package instructions. Drain.
• Add pasta, green peas, and kale to the soup. Cook until kale is wilted.
• Adjust seasoning with salt and pepper. Serve hot.