Tomato Kale Soup With Turkey Meat Balls

Recipe by Petra Webb.
Cooking appliance used: Ninja 4 in 1

Italian tomato and kale soup.
Ingredients:
4 cups water
Two 28 oz. Cans of tomato puree
2-3 Maggi beef bouillon tablets (omit if you need to watch salt intake!)
Salt, pepper, Parmesan seasoning blend, garlic powder
2 lbs ground turkey
Vermicelli
4 handfuls of kale
I added 2 slices of leftover grilled egg plant (diced them up) so this is optional!
2 tbsp light brown sugar

Instructions:
Boil the water in ninja (stovetop high setting). Add the tomato puree. In mean time, put the ground turkey and the salt, pepper, Parmesan seasoning and garlic powder in a bowl and mix together. Roll balls about an inch in diameter and drop into the soup when boiling. Add vermicelli, about quarter of the pack and break into smaller pieces. Add bouillon cubes. Add 2 tbsp of brown sugar ( to cut the acidity down). Add kale, let it all simmer for about half hour and done!