In a large bowl, combine the turkey, parsley, almond flour, 2 cloves of garlic, egg, Italian seasoning, 1 teaspoon salt, ¼ teaspoon black pepper, and baking soda. Mix until everything is well combined and the meat becomes slightly tacky. Wet your hands with a small amount of water to prevent sticking and form the mixture into small meatballs, around 1-inch in diameter. Place the meatballs onto a sheet pan lined with parchment paper, cover and refrigerate until ready to cook.

Preheat a large sauté pan or stock pot over medium heat. Add 1 tablespoon olive oil and heat until shimmering. Add the carrot, celery and onion, season with a pinch of salt and cook, stirring, until the onion is slightly translucent, around 5 minutes. Add the remaining 2 cloves of garlic and cook, stirring, until fragrant, around 1 minute. Add the chicken broth, stir to combine, raise the heat to medium-high and bring the soup to a steady simmer. Carefully add the meatballs to the soup, stir to prevent them from sticking, cover the pot with a lid and cook until the thickest part of the meatball is cooked through and at least 165F, around 15 minutes. Add the escarole, stir to combine, and cook until the leaves are wilted yet still slightly crunchy, around 3 minutes. Taste the soup for seasoning and adjust with salt and pepper as desired.

Ladle the soup into individual bowls, garnish with a drizzle of olive oil, chile flakes, and grated Parmigiano Reggiano, if using.