SWISS CHARD, CABBAGE, AND TURKEY MEATBALL SOUP

Steps:

• In a bowl, combine turkey, 3 cloves garlic, parsley, 1 tablespoon oregano, 1 teaspoon sage, 1 teaspoon thyme, 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika. Roll 1 teaspoon turkey mixture to form a ball. Repeat with remaining turkey mixture; set meatballs aside.
• Heat the olive oil in a medium stockpot over medium heat. Add the onion, shallot, carrot, remaining 2 cloves garlic, and remaining tablespoon oregano, 2 teaspoons sage, 2 teaspoons thyme, 2 teaspoons rosemary, remaining salt, and 1/4 teaspoon pepper. Saute, stirring frequently, until the onions are golden brown, about 10 minutes. Add the chicken stock and cabbage, and simmer until the cabbage is tender, about 16 minutes. Add the reserved meatballs and Swiss chard, and let simmer until meatballs are cooked, about 8 minutes. Add the pasta, and cook until it is heated through, about 1 minute more. Serve immediately.