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 three to four 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 two minutes, or until they start to brown. Set aside.

In an eight-quart Dutch oven or a heavy-bottomed soup pot, heat two tablespoons oil over medium heat.

Add garlic, chili flakes, and rosemary. Cook one minute, until the garlic is fragrant. Add fennel and cook three to four minutes, until it begins to soften.

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

Add the stock and half the beans to the pot. Using an immersion blender, 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, add orzo and cook until al dente (see notes).

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