Preheat a broiler to high. Line a baking sheet with aluminum foil, spray lightly with non-stick cooking spray and set aside.

Place turkey in a large bowl with 1/2 ounce of Parmesan cheese, parsley, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using your hands, mix together until evenly incorporated. Divide the mixture into 8 meatballs, using your hands to shape the balls. Place meatballs on the prepared baking sheet, then brush the tops evenly with 1 tablespoon olive oil. Broil until brown all over and cooked through, turning halfway through cooking (about 8 minutes total). Set aside.

Warm 1 tablespoon olive oil in a large pot over medium-high heat. Add onion and carrot, and cook, stirring occasionally until soft (2 - 3 minutes). Pour in the stock, bring to a boil, then stir in the orzo. Cook for 4 minutes, then add the kale and meatballs. Simmer (reduce heat if needed) until orzo is al dente and kale is tender (about 3 minutes more). Season to taste with additional salt and pepper.

To serve, divide soup between 2 bowls, and top each serving with remaining Parmesan cheese and some chopped parsley. The soup is tasty as-is, but I also added a squeeze of fresh lemon and a spoonful of backyard pesto.