Prepare the Base Turkey Mixture. Divide mixture in half. Use one half in this recipe for Turkey Meatball Minestrone and save the remaining half for Zucchini & Turkey Lasagna (see associated recipes).
In a large bowl, combine Base Turkey Mixture, bread crumbs, yogurt and crushed red pepper; use clean hands to mix well. Form mixture into 20 meatballs. Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add meatballs to hot skillet; cook until browned and cooked through (165°F) (see Tips), turning occasionally. Immediately transfer meatballs to an airtight storage container. Cover and seal. Chill for up to 3 days (see Tips).
In a 4- to 5-quart pot, heat oil over medium heat. Add onion, celery, carrot, garlic and oregano; cook for 8 to 10 minutes or until tender. Remove from heat. Stir in white wine. Cook for 2 to 3 minutes or until liquid is nearly all evaporated.
Add broth, beans, kale, meatballs and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Sprinkle with Parmesan cheese.
Tips: The internal color of a meatball is not a reliable doneness indicator. A turkey meatball cooked to 165°F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.
To make ahead, store in airtight storage containers. Cover and seal. Chill for up to 3 days. If meatballs will not be used within 3 days, freeze them for up to 1 month. Thaw in refrigerator for 24 hours before using.