In a large bowl, combine all the meatball ingredients except the ground turkey. Once all is combined, add the turkey and mix and roll into 18 meatballs. Place on a baking sheet and refrigerate until ready to use.
Meanwhile, heat a cast iron pot onto medium-high heat. Add butter and olive oil. Sauté carrots, celery and onion until somewhat tender.
Season with the salt and pepper and pour in chicken stock. Bring to a boil for about 10 minutes, or until the vegetables are tender.
Add meatballs into the pot, dropping in individually to different spots in the pot.
Cook for about 2 minutes, then add the acini de pepe. Boil for about 8-10 minutes, or until the pasta is cooked to al dente and the meatballs are cooked through. (Meatballs will pop up to the top of the broth when they're cooked.)
Stir in the kale and cook until softened. Serve in bowls with shaved parmesan over the top. Enjoy!