Leek Soup with Meatballs

Meatballs:
20 oz ground turkey
1 egg
1 t dry sage
1 t poultry seasoning
3 cloves garlic, minced finely
olive oil to fry

Soup:
Olive oil
3 leeks, washed and thinly sliced
1 celery root, peeled and diced
3 celery stalks, chopped
1 lb mushrooms (white ones might make the soup a nicer color than crimini), cleaned and diced
4 cloves garlic, minced
1 t dry sage
1 c smoked turkey stock
4 c water
about 4 T "better than bouillon" (or enough bouillon cubes for 4 c water)
black pepper
1/2 c-1 c cream (optional)

Mix the meatball ingredients.  Make small meatballs, and fry them in olive oil in a soup pot or dutch oven.  Set them aside.
Add a little more olive oil if needed.  Saute the vegetables.  Add the stock and seasonings.  Bring to a boil, reduce heat, and let simmer a couple of hours.
Blend with an immersion blender.  Add the cream and meatballs.