In a medium mixing bowl, I combine ground chicken, grated Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper. I mix everything together until it forms a cohesive mixture. Using a small scoop, I shape the mixture into bite-sized meatballs.

In a large pot, I heat olive oil over medium heat. I add the meatballs, browning them on all sides for about 5-7 minutes. Once browned, I remove the meatballs from the pot and set them aside.

In the same pot, I add the onion, carrots, celery, and garlic. I cook everything for about 5 minutes until the veggies begin to soften.

Next, I pour in the chicken broth and bring it to a boil. Once boiling, I add the orzo and reduce the heat to a simmer. I let it cook for about 10 minutes until the orzo is tender.

I carefully return the chicken meatballs to the soup, letting them simmer for an additional 10 minutes to cook through. During the last 2 minutes, I stir in fresh spinach until it wilts.

Finally, I taste the soup, seasoning it with salt, pepper, and a squeeze of fresh lemon juice if desired. I ladle the soup into bowls, garnishing with fresh parsley.