Preheat the oven to 400F and line a large baking tray with parchment paper.

In a mixing bowl combine the 1 pound lean ground beef, 2 large eggs, 1/4 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Make 1 tablespoon of meatballs and arrange them on the prepared baking tray. Once all the meatballs are done shaping, bake for 10-12 minutes.

Meanwhile, in a Dutch oven or a soup pot, heat the 1 tablespoon olive oil. Sauté the 1/2 cup chopped celery, 1/2 cup chopped carrots, 1/2 cup chopped onion, and 1 red bell pepper (chopped) for 4-5 minutes over medium heat. Add the 8 cups beef broth and bring it to a boil.

As soon as the meatballs are done baking, carefully transfer them into the soup. Reduce the heat to low and simmer the soup for 15 minutes.

Stir in the 1/2 cup orzo pasta and continue to cook for 10 minutes. Over the last 2 minutes, add the 2 cups chopped kale of to the soup.

Season with Kosher salt and pepper to your taste and serve warm.