In a large mixing bowl, combine the ground turkey, cooked quinoa, half of the grated Parmesan (1/4 cup), parsley, basil, 1/2 teaspoon of the salt, 1/4 teaspoon black pepper, 2 minced garlic cloves, and the beaten egg. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.

Use a small ice cream scoop and begin to scoop meatballs; rolling each meatball between your hands, gently roll the meatball around. Place meatballs on a parchment-lined baking sheet and continue until all of the meat mixture is used. Set meatballs aside.

Heat a large Dutch oven over medium heat. Add 2 teaspoons olive oil and add 6 to 8 meatballs at a time. Brown on all sides for approximately 6 to 8 minutes. Remove browned meatballs to a plate. Add 1 tablespoon olive oil to the pot and brown the remaining meatballs in the same way, 6–8 minutes per batch. Set all browned meatballs aside.

Add 1 tablespoon olive oil to the pot. Add the green onions and celery, and sauté until slightly tender, about 4 to 6 minutes. Add the remaining garlic (4 cloves) and sauté for 1 minute. Add the kale, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and red pepper flakes. Stir and cook for 3 minutes until the kale begins to wilt.

Add stock and bring to a simmer, add meatballs, reduce heat, cover, and cook for 10 to 15 minutes. Kale should be tender and meatballs fully cooked. Top each bowl with remaining Parmesan cheese. Serve warm.