Once the white wine has been added cook for 2 minutes, being sure to scrape the bottom of your pot with a wooden spoon and mixing occasionally.
Add in chicken broth and bring to a boil. Next add in meatballs and lower heat to a steady simmer (medium high heat). Cook for about 20 minutes, then add in orzo and kale and cook for an additional 15 minutes or until orzo is al dente and the kale has softened.
Saffron really makes this dish, please do not substitute it. Depending on the size of the meatballs, it can make anywhere between 12-16 meatballs. Use as lean of a meat as possible, either beef or turkey.