Prepare the chicken meatballs: Preheat oven to the low broil setting.

In a large bowl, combine chicken, salt, eggs, breadcrumbs, basil, parsley, and garlic powder, mixing until everything is incorporated.

Gently roll the mixture into walnut-sized meatballs, taking care not to pack it tightly.

Place meatballs on a broiler-safe baking sheet. Broil 3–4 minutes or until the tops start to brown. Watch them carefully!

Remove the baking sheet from the oven, flip the meatballs over, and return to the broiler for an additional 2 minutes, or until they start to brown. Set aside.

Prepare the soup: In an 8-quart Dutch oven or a heavy-bottomed soup pot, heat 2 tablespoons oil over medium heat.

Add garlic, chili flakes, and rosemary. Cook 1 minute, until the garlic is fragrant. Add fennel and cook 3–4 minutes, until it begins to soften.

Add remaining 1 tablespoon oil, the kale, and ½ teaspoon salt. Stir continuously as the kale cooks and reduces in volume, about 2–3 minutes. Transfer the contents of the pot to a bowl and set aside.

Add half the beans to the pot. Add stock and bring to a boil, then reduce to a simmer and cover. Cook over low heat for 20 minutes.

Using an immersion blender (see note), carefully blend until smooth. If you don’t have an immersion blender, use a potato masher.

Add the bay leaves, kale mixture, chicken meatballs, and remaining beans. Cover and simmer for 45–60 minutes (the longer the better!). Remove the bay leaves.

Ten minutes before serving, bring a small pot to a boil. Add the orzo and cook until al dente (see notes).

Add lemon zest, lemon juice, and parsley. Taste and add salt if needed. Serve with bread.