Turkey Italian Wedding Soup With Kale

• 1 large egg
• 2 tablespoons water
• 1/4 cup Italian bread crumbs
• 1 pound lean ground turkey
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped Italian parsley
• 2 cloves garlic, grated
• 3/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 tablespoons olive oil, divided
• 1 cup chopped carrots
• 1 large shallot, sliced
• 10 cups chicken broth
• 1/2 cup dry white wine
• 3/4 cup orzo
• 1 large bunch dinosaur kale, coarsely chopped
• salt and pepper to taste

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 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.
3. Coat chilled meatballs in 1 tablespoon olive oil.
4. Bake in the preheated oven until browned, about 20 minutes.
5. 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.

egg, water, italian bread crumbs, turkey, freshly grated parmesan cheese, italian parsley, garlic, salt, ground white pepper, olive oil, carrots, shallot, chicken broth, white wine, orzo, dinosaur kale, salt

Taken from www.allrecipes.com/recipe/262023/turkey-italian-wedding-soup-with-kale/ (may not work)