I "invented" this one damp and chilly day while scrounging around the fridge trying to use up what was on hand. It turned out so well that I decided to write it down.

• 1 lb ground raw turkey (preferably not turkey breast)
• 1 c dry bread crumbs preferably from homemade bread
• Lots of freshly ground black pepper
• 2 tsp salt
• 1/2 TB Italian seasoning (a commercially available mix of dry thyme, rosemary, etc.)
• 1/2c finely diced onion
• 1 large egg

Mix the above ingredients by hand. Cook a small bit in the microwave and taste for seasoning, adding more if needed. Form into 1 inch meatballs and set aside.

• 1c coarsely (3/4 inch pieces) chopped onion
• 1c coarsely chopped celery
• 1c coarsely chopped carrots
• 1c thickly sliced mushrooms
• 2 cloves garlic minced

In a soup pot over medium high heat saute the above in 2TB olive oil for about 5 minutes. Add

• 2 quarts homemade chicken stock (if you do not have homemade, I suggest Swansons)

While this is coming to a simmer, brown the meatballs in a skillet using 1 TB olive oil (in 2 batches if necessary). As they are done browning add to the soup. Then add

• 1-15 ounce can chickpeas, drained
• 1 small bunch Swiss chard, chopped (stems and leaves)

Cover and simmer for 1 hour. Check for seasoning and serve.