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Begin by preparing the meatballs, aiming to form about 20 from the pound of meat.
Fry the meatballs in a pan to enhance their flavor, allowing some brown bits to form in the process.
In another pan, sauté the onions, carrots, and garlic until the garlic becomes fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Once boiling, add the meatballs to the broth.
For added flavor, include a Parmesan rind into the pot.
Stir in the orzo pasta and finish the soup by adding spinach or escarole.