1 Tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed or minced fine
½ pound carrots, peeled and diced
½ pound peeled and diced butternut squash
1 can (48 oz) chicken broth
1 can (15 ½ oz) can canelli beans, drained and rinsed
¼ tsp salt
1/8 tsp black pepper
1 cab (14 ½ oz) Italian style tomatoes
½ pound escarole, trimmed and chopped
1 small zucchini, diced

To make meatballs:
In a medium bowl, combine turkey, cheese, garlic, salt, and pepper; mix until just blended. Shape into about 24 (1-inch) balls. Pan-fry meatballs in 1 Tbsp olive oil, turning until browned; cool.

To make soup:
Heat oil in large 5 qt pot over medium heat. Add onion and garlic. Cook until softened, about 4 minutes. Add carrots and squash, broth, beans, salt, and pepper, and bring to a boil. Reduce heat to low, cover and simmer about 10 minutes or until vegetables are soft. Add cooked meatballs and tomatoes; return to a boil. Reduce heat and simmer 4 minutes. Stir in escarole and zucchini.