Combine the turkey meat, breadcrumbs, cheese, basil, egg, and parsley in a large bowl. Mix well and then form into 1" meatballs.
In a large saucepan, bring the chicken broth to a boil. Add the carrots, orzo, and meatballs.
Cook on high boil for about 2 minutes, then reduce heat and add shredded/chopped kale.
Cook at a low- to medium-boil for about 10-12 minutes or until meatballs are done, stirring once in a while to avoid ingredients sticking to one another.
Serve topped with grated parmesan cheese if you desire.