Line a large sheet pan with parchment paper.

In a large bowl, combine the ground chicken, panko, Parmesan, garlic, oregano, red pepper flakes, salt, pepper, lemon zest, egg, and olive oil. Mix gently until everything is combined.

Using about 2 teaspoons of the mixture per meatball, roll into small meatballs. You should get approximately 35 to 40 meatballs.

Arrange the meatballs on the prepared sheet pan, leaving a little space between each. In a large Dutch oven, heat olive oil and sear your meatballs on all sides until deeply brown; do this in batches if needed, around 3 to 4 minutes per side. Transfer to a bowl, and carefully clean out the Dutch oven.

Heat your remaining olive oil in the Dutch oven over medium heat. Add the leek and carrots and season with salt and pepper. Cook for 2 to 3 minutes to soften.

Add the garlic and cook for another 30 seconds until fragrant.

Pour in the white wine and simmer for 1 to 2 minutes, scraping up any bits from the vegetables.

Add the chicken broth and bring to a gentle simmer on medium to medium-low heat. Cook for about 5 to 8 minutes until the carrots are fork-tender.

Add the cooked meatballs to the soup and simmer for 2 to 3 minutes to warm them through and let them flavor the broth.

Add the stelline and cook according to the package directions, about 10 minutes, stirring occasionally.

During the last few minutes of cooking, add the kale and continue simmering until the pasta is tender and the kale is a vibrant green and wilted.

Taste and adjust with additional salt and pepper.

Ladle into bowls and finish with freshly grated Parmesan, cracked black pepper, and a fresh squeeze of lemon.