Wash and dry all produce. Adjust oven rack to top position and preheat broiler to high. Trim and peel carrot, then cut into 1/2-inch pieces. Halve onion; peel and dice one half (save the other for another use). Mince garlic. Remove any large ribs from kale. Chop or tear leaves into 1-inch pieces.

Heat a large drizzle of olive oil in a large pot over medium heat. Add carrot, onion, and half the garlic. Cook, tossing occasionally, until softened, 8-10 minutes. TIP: If the veggies cook too quickly, lower heat to medium low.

While veggies cook, place pork, 1/4 cup panko (we sent more), half the Tuscan heat spice, and a few big pinches of salt and pepper in a medium bowl. Mix until evenly combined. Shape mixture into small, roughly 1/2-inch meatballs (you should have about 16 total).

Stir remaining Tuscan heat spice into pot with veggies. Cook, stirring, until fragrant, about 30 seconds. Stir in the kale, stock concentrates, 3 cups hot water, and a few big pinches of salt. Cover pot, increase heat to high, and bring soup to a boil. Once boiling, remove lid. Carefully stir in 1/3 cup orzo (we sent more) and meatballs. Reduce heat to medium low and cover. Cook, covered, until orzo is al dente and meatballs are cooked, about 10 minutes.

Meanwhile, halve demi-baguette lengthwise, then halve again on an angle. Place 2 TBSP butter in a small microwave-safe bowl; microwave until just soft, about 10 seconds (do not melt). Stir in remaining garlic and season with salt. Spread mixture onto cut sides of demi-baguette. Place on a baking sheet cut-side up. Place under broiler and toast until golden, 2-3 minutes. TIP: Keep an eye out the entire time for any burning.

Stir half the Parmesan into soup. Season with salt and pepper. Divide soup between bowls and serve with garlic bread on the side.