1. Prep ingredients
Coarsely chop onion. Thinly slice 1 large garlic clove; reserve 1 whole garlic clove for step 5. Halve escarole lengthwise and rinse well under running water to remove any grit. Cut crosswise into ½-inch thick pieces. Scrub and trim carrots, then halve lengthwise and thinly slice crosswise into half moons.
2. Make meatballs
In a medium bowl, combine ground turkey, panko, ½ teaspoon salt, and a few grinds of pepper. Form mixture into 16 equal-sized mini meatballs. Heat 1 tablespoon oil in a medium Dutch oven or pot over medium-high. Add meatballs; cook, stirring occasionally, until browned but not cooked through, 4–5 minutes. Use a slotted spoon to transfer to a plate.
3. Start soup
Add carrots, onions, and a pinch each of salt and pepper to same pot. Cook, stirring occasionally, over medium-high until vegetables are slightly softened and golden brown, 5–7 minutes. Add sliced garlic and escarole in large handfuls. Cook until escarole is wilted, about 3 minutes. Preheat broiler with top rack 6 inches from heat source.
4. Simmer soup
Add all of the turkey(or chicken) broth, meatballs and any juices, and a pinch each of salt and pepper to soup in pot. Bring to a boil, then reduce heat to medium. Simmer, covered, until meatballs are tender and cooked through, 7–10 minutes. Season to taste with salt and pepper.
5. Make garlic bread
Meanwhile, split ciabatta rolls, if necessary. Drizzle cut sides with oil, then season with salt and pepper. Broil directly on top oven rack until golden brown and toasted, 1–2 minutes per side (watch closely as broilers vary). Carefully, remove ciabatta from oven and rub oiled sides with reserved whole garlic clove. Cut ciabatta into large slices.
6. Prep topping & serve
Coarsely chop parsley leaves and stems. Stir half of the parsley into soup. Season to taste with salt and pepper. Serve mini turkey meatball soup drizzled with oil and sprinkled with remaining parsley. Serve garlicky ciabatta alongside. Enjoy!