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1
Carefully slice carrots and celery into small dice/slice.
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2
We use a mandolin on thin slice to get little slivers.
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3
Cut onion into small dice.
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4
Turn heat to about medium.
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5
In a medium to large stockpot, add vegetables and pour in enough chicken stock to cover.
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6
Cover and cook for about ten minutes.
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7
Cook orzo according to package directions.
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8
In the meantime, combine turkey, Parmesan, bread crumbs and eggs in a medium bowl.
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9
Carefully roll into balls with a diameter about the size of nickel.
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10
In a large skillet coated with a little olive oil, cook on medium high heat, turning frequently to cook all sides.
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11
While those are cooking, add spiced into vegetable mixture.
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12
Add more stock if necessary.
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13
When orzo is cooked through, drain (if there is enough liquid, reserve about 1 cup to add to stoup, just in case) and set aside.
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14
Once the meatballs are thoroughly cooked (about 8 to 10 minutes), pour just a little chicken stock into pan to de-glaze (this pulls up extra flavor).
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15
Carefully pour meatballs into stockpot with vegetables.
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16
Pour in remaining chicken stock and add orzo and kale.
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17
If it's too thick, you can add pasta water, or water to your desired thickness.
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18
Let simmer for about 15 minutes to combine all the flavors.
