To make the meatballs, place the turkey mince, breadcrumbs, thyme, Dubliner Mature White, salt, black pepper and egg into a bowl and mix to combine. Divide the mixture into 12 pieces and roll into balls.
Place a frying pan on a medium heat and add the oil. Brown off the meatballs for 4-5 minutes and set aside.
For the orzo stew, place a sauté or frying pan on a low heat and add the oil. Fry the leek, carrots, and garlic for 5-6 minutes or until soft.
Add the chicken stock and the meatballs to the pan and bring to a low simmer. Add the orzo and cook for a further 8 minutes. Stir through the kale and cook for a further 2 minutes.
Divide between bowls to serve and garnish with grated Dubliner Mature White and a sprinkle of parsley.