2 pounds ground chicken

2 large eggs

3/4 cup grated Parmesan cheese

1/2 cup fresh, chopped Italian parsley

4 tablespoons chopped fresh oregano

4 teaspoons smoked paprika

Kosher salt and black pepper to taste

1/4 cup extra-virgin olive oil

1/2 red onion, chopped

1/2 yellow onion, chopped

8 large cloves of garlic, roughly minced

6 carrots, chopped

6 celery stalks, chopped

2 boxes organic chicken broth

1 dash crushed red pepper flakes

4 to 6 cups fresh baby spinach

Juice of one lemon

1 package, orzo pasta

In a large mixing bowl, add ground chicken, egg, Parmesan, parsley, oregano, paprika, salt, and pepper. Using your hands, mix all ingredients together.

On a cookie sheet lined with parchment paper, make small tiny meatballs out of the chicken mixture. Once all meatballs are made, set aside.

In a large Dutch oven, over medium heat, add olive oil. When oil starts to shimmer, add onion. Sauté until slightly translucent. Add garlic. Sauté another 2 to 3 minutes.

Add carrots and celery to the garlic and onion mixture and sauté until vegetables are slightly softened. About 5 to 7 minutes.

Add chicken broth and simmer on medium heat until bubbles begin to form. Once soup is simmering, add raw chicken meatballs. Cook for roughly 10 minutes until meatballs are cooked through.

Add spinach to the soup mixture. Stir in small batches until spinach. Begins to wilted down. Allow entire soup mixture to cook for about 20 minutes to allow all the flavors to merry.

While soup is simmering, bring a large pot of salted water to a boil. Add orzo pasta to the boiling water and cook according to package directions. Or until al dente. Drain pasta.

In your soup bowl, add one scoop of orzo pasta to the bottom of the bowl. Ladle over the soup mixture. Be sure to get lots of the broth. Top with Parmesan cheese and serve with crusty bread. Enjoy!