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Preheat the oven to 375 degrees and line a rimmed baking sheet with parchment paper.
In a bowl combine all of the meatball ingredients until just combined. Shape into 48 small meatballs, about ½ inch big. Lay on the parchment paper and bake for 10 minutes. Remove from the oven and set aside.
In a stockpot or dutch oven heat the olive oil to medium heat. Add the carrots, onions and celery and saute for 5-6 minutes until just tender. Add in the garlic, salt, pepper, Italian seasoning and uncooked orzo pasta, stirring to combine.
Pour in the chicken stock and add the meatballs back into the soup. Cover and let simmer for 10 minutes.
About 10 minutes before serving add in the spinach and Parmesan cheese, stirring until all spinach is wilted.
Serve warm with additional Parmesan cheese for topping.