Directions

1. In a medium bowl, mix turkey, cracker crumbs, Parmesan, egg yolk, parsley, salt, lemon zest, garlic powder, nutmeg, and pepper until thoroughly blended. Form the mixture into 20 meatballs, about 1 mounded Tbsp. each.
2. Place meatballs, chicken broth, and orzo in a Dutch oven or another 3- to 5-qt. pot. Cover pot and bring soup to a simmer over medium-high heat. Reduce heat and simmer until meatballs are cooked through, about 10 minutes.
3. Add kale to the soup and cook covered, stirring occasionally, until kale is wilted and tender, about 3 minutes. Stir in lemon juice, taste soup, and add a little more lemon juice if you like.