If you're a crafter like me, by mid-December chances are you're subsisting on pizza, coffee, and the Top Ramen you'd rather not admit exists in the depths of your cupboard for sodium emergencies. You're starting to get a tickle at the back of your throat, you haven't slept for more than 4 hours at a time since last week, and you fully expect to be on your ass hugging a box of tissues once that last postal crate makes it out the door. Well, knock it off. Make some vitamin-rich soup. Get your shit together, man.
Squish the meat, cream cheese, 1c parm, pesto, garlic, ginger, and s/p in a bowl with your hands (I make my kids do this) and roll it into tiny little meatballs. If you oil your hands they won't get all gross. Fry the balls in the bottom of a gigantic soup pot on med-high, and be careful to make sure each ball has its own contact with the pot. Don't mess with your balls, be patient and let them brown in peace. This will take a couple of batches. (Or you can split the recipe in half.) Once your balls are fried, add the sherry or wine and scrape up the brown stuff from the bottom. Add in the rest of the balls if you batched them.
Now add the leeks, and once they're a bit translucent and the whole house smells amazing, add 3-4 cups of broth and the kale (stuff it in, it'll wilt down) and boil for about 5 minutes. Add the rest of the broth, the beans, the red pepper flakes, and the pasta, bring to a boil, then reduce and simmer with the lid on for 20 minutes. Stir in the other cup of parm, salt and pepper to taste, and serve with crusty bread.