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Combine all meatball ingredients in a bowl and mix until just combined. Roll into small meatballs.
Heat olive oil in a large pot over medium heat. Add the meatballs and cook until lightly golden on both sides.
Add the garlic and cook for a minute.
Pour in the chicken stock and add the parmesan rind. Bring to a simmer.
Add the orzo and cook for 5-7 minutes, or until the orzo is tender and the meatballs are cooked through.
Stir through the silverbeet until wilted.
Remove from the heat and stir through the lemon juice and parmesan (if using)
Season to taste and serve with extra parmesan, lemon zest and cracked black pepper.