1-1/2 qt TURKEY BROTH or canned low-sodium chicken broth
1-1/2 qt marinara sauce
1/2 #10 Can (about 45 oz) chickpeas, drained and rinsed
1/4 tsp crushed red pepper flakes
1-1/2 lbs broccoli rabe, cut into bite-size pieces
3 lbs ITALIAN STYLE TURKEY MEATBALLS
6 tbsp grated Pecorino Romano
Heat a large stockpot over high heat with poultry broth, marinara sauce, chickpeas and red pepper flakes until mixture comes to a simmer.
Stir broccoli rabe into broth mixture and return to a simmer.
Add meatballs to the broth, cover stockpot with lid and lightly poach turkey meatballs until just cooked through, stirring occasionally. The broth should barely simmer.
Adjust seasoning as necessary.
Ladle into large soup bowls and lightly top each serving with 1-1/2 teaspoons grated Pecorino Romano.