For the Soup:

1. Heat a large pot or Dutch oven over medium heat and add the oil. Add in the onion with a pinch of salt and cook for a few minutes.
2. Add in the celery and carrots and cook for another few minutes.
3. Add in the garlic, dried herbs, and bay leaves and cook for another minute.
4. Add in the bone broth and stir to combine everything. Bring the broth to a simmer, cover the pot, and let the broth simmer for about 30 minutes.
5. After 30 minutes, add in the orzo and cook for about 5 minutes. Stir in the baby spinach/kale and fresh lemon juice. Season, to taste, with salt and pepper.
6. Once the meatballs are done cooking, add them to the soup.
7. Serve hot, garnished with grated parmesan cheese and additional lemon wedges on the side.

For the Meatballs:

1. While the soup is simmering, preheat the oven to 400F and line a large baking sheet with parchment paper.
2. In a mixing bowl, combine the breadcrumbs, garlic, ketchup, milk, seasonings, and cheese. Taste the mixture – it should taste slightly overseasoned at this point. Adjust the seasoning as necessary before adding in the egg and the ground chicken.
3. Mix until the ingredients are just combined. Using a teaspoon, scoop out the mixture and form into small meatballs, about ½-inch in diameter. Place the formed meatballs onto the baking sheet.
4. Once all the meatballs are formed, drizzle them with a little olive oil and then transfer to the oven to bake for 10-15 minutes.
5. Add the meatballs to the soup once the orzo is tender.