To make chicken meatballs; combine chicken mince, breadcrumbs, Parmesan, 2 teaspoons McCormick Garlic Powder, McCormick Chives Chopped and egg in a medium bowl, season with McCormick Sea Salt and Black Pepper. Mix well and roll mixture into 2cm meatballs (makes about 30) and set aside.
Heat oil in large stock pot. Add leek and cook, stirring often for 2-3minutes or until leek softens. Add chicken broth, 500mL (2 cups) water and remaining McCormick Garlic Powder. Bring mixture to the boil, reduce heat.
Stir in pasta, carrots and meatballs, cook simmering until pasta is al dente, carrots are tender, and meatballs are cooked through; about 10 minutes. Add kale, season to taste with McCormick Sea Salt and Black Pepper.
Ladle broth and meatballs evenly into soup bowls and serve with extra Parmesan cheese.
The uncooked meatballs can be frozen (for up to 3 months) and added to a broth at your convenience.