• Strip the dill leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, using a fork or whisk, blend the meatball seasoning blend, Parmesan panko, and half the dill. Add the ground turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch balls.

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.
While the meatballs brown, prepare the remaining ingredients.

• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Measure ½ cup [1 cup] orzo; save the rest for another use.

In the same pot used for the meatballs, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the mirepoix and garlic, season with salt, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Add the chicken broth, kale, meatballs, ½ cup [1 cup] orzo, and 3 cups [6 cups] water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the orzo is tender and the meatballs are cooked through, 12 to 18 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the soup to individual bowls, garnish with the remaining dill, and serve.