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Mix breadcrumbs, milk, beef broth and egg together.
Add ground beef, ground pork, and remaining ingredients.
Form into small meatballs (about ¾ inch).
Cook meatballs 10 at a time in 2 cups of chicken broth until done.
Cook sliced carrots until just tender.
Cook orzo in a separate pot of boiling water until “al dente”.
Add cheese rind to chicken broth in a large soup pot and bring to a boil.
Turn heat down to a simmer and add meatballs, cooked carrots, cooked orzo pasta, chopped kale, and basil.
Heat until kale is wilted.
Serve with a sprinkle of grated Parmesan and chopped basil if desired.