Preparation

• Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, parmesan, breadcrumbs and herbs. Mix gently until just combined. Roll the mixture into 1-inch meatballs.
• Heat the olive oil in a large stock pot over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Transfer them to a plate to start the soup in the same pot!
• Add the butter to the pot, along with the onions, carrots, celery, garlic and a big pinch of salt and pepper. Cook until softened, about 6 to 8 minutes. Add in 7 cups of chicken stock and the parmesan rind. Add in the meatballs. Bring the mixture to a boil, then reduce it to a simmer. If you have the time, you can cover it and simmer for 10 to 20 minutes to develop the flavor more. If not, move to the orzo step!
• Stir in the orzo pasta. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes.
• Add a spritz of lemon to the pot and stir. Serve the soup topped with fresh parsley.
• Note: if you want to make this ahead of time for meal prep, cook the orzo separately according to package directions. Store it separately in the fridge. Combine orzo and soup in a pot when heating! There will be more broth this way, but it’s still delicious.