Instructions

• Heat the olive oil in a large pot over medium heat. Add the carrot, onion, and half the garlic. Sauté for 8 to 10 minutes, stirring occasionally, until softened.
• While the vegetables are cooking, place the pork, panko breadcrumbs, half the spices, and salt in a medium bowl. Mix until evenly combined. Shape the mixture into 16 meatballs.
• Stir the remaining spices into the pot with the vegetables. Continue to cook, stirring, until fragrant, around 30 seconds. Stir in the kale, chicken broth, and remaining salt. Cover the pot, increase the heat to high, and bring the soup to a boil.
• Once boiling, remove the lid and carefully stir in the orzo pasta and meatballs. Reduce the heat to medium-low, cover with a lid, and cook for around 10 minutes, until the orzo is al dente and the meatballs are cooked through.