Combine ground lamb, bread crumbs, garlic, cumin, oregano, smokey paprika, and egg
Roll mixture into bite-sized meatballs
Sear meatballs in a large pot until browned on all sides
Remove meatballs and set aside
Sauté diced onions, carrots, and celery in the same pot until soft
Add broth to the pot and bring to a boil
Return meatballs to the pot and add orzo
Cook for 10 to 12 minutes
Whisk together lemon juice, tahini, miso, and water until smooth
Pour the sauce into the soup and add spinach
Stir to combine
Serve with a squeeze of fresh lemon
