Turkey Italian Wedding Soup with Kale

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Whisk egg and water together in a bowl. Mix in bread crumbs and let stand 5 minutes. Add turkey Parmesan cheese parsley garlic salt and pepper; stir gently to blend. Shape mixture into 1 1/4-inch diameter meatballs using wet hands. Place meatballs on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm 15 to 30 minutes.

Coat chilled meatballs in 1 tablespoon olive oil.

Bake in the preheated oven until browned about 20 minutes.

Pour remaining olive oil into a heavy soup pot over medium heat. Add carrots and shallot; cook until tender about 5 minutes. Add chicken broth and wine. Bring to a boil add orzo and reduce heat to medium. Cook uncovered until orzo is tender about 5 minutes. Add kale and cook until wilted about 5 minutes more. Add cooked meatballs and cook until heated through about 5 minutes. Season with salt and pepper.