Make the Meatballs:

• In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder, crushed red pepper flakes (if using), salt, and pepper. Mix until just combined.

• Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Set aside.

Prepare the Soup Base:

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the garlic, onion, and carrots. Sauté for 5-6 minutes, until the vegetables are softened and fragrant.

• Add the thyme, basil, chicken stock, and bay leaves to the pot. Bring to a simmer over medium-high heat.

Cook the Meatballs:

• In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the meatballs in batches, cooking for 3-4 minutes per side until golden brown. They don’t need to be fully cooked through yet; they’ll finish cooking in the soup.

Finish the Soup:

• Once the stock is simmering, add the uncooked orzo pasta, cannellini beans, and meatballs to the pot. Stir and let the soup simmer for 10-12 minutes, until the orzo is tender and the meatballs are cooked through.

• Add the spinach and lemon juice, and cook for an additional 2-3 minutes until the spinach wilts.

Serve:

• Discard the bay leaves and taste the soup for seasoning, adjusting salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley. Serve hot!