Combine turkey, quinoa, ¼ cup cheese, parsley, basil, ¼ teaspoon salt, ¼ teaspoon pepper, 2 garlic cloves and egg in a large bowl. Mix gently just until combined. Working with damp hands shape turkey mixture into 24 meatballs. Mine only made 17, but obviously I was too generous in my portioning.
Heat a large Dutch oven or soup pot over medium-high heat. Add 1 teaspoon oil to pan and swirl to coat. Brown half meatballs on all sides and repeat with additional teaspoon of oil and remaining meatballs.
Add remaining 2 teaspoons oil and sauté shallots and celery for 5 minutes. Add garlic and continue to sauté for 1 minute. Add kale, remaining ¼ teaspoon salt and pepper, and red pepper; cook 2 minutes. Add stock; bring to boil. Add meatballs and reduce heat to a simmer. Simmer 10 minutes until meatballs are cooked through and kale is tender.
Serve soup with remaining ¼ cup cheese, lemon if desired (I didn’t think it needed it), and crusty bread. Crusty bread soaked in the broth will float anyone’s boat. For serious.