For meatballs, preheat oven to 375 degrees F375 °F. and line a baking sheet with foil. In a medium bowl, mix together all the meatball ingredients. Make sure the mixture is evenly combined. It should hold its shape.
Make small meatballs out the mixture, aiming for heaping teaspoon-sized meatballs. You should get 55-60 meatballs out of the batch.
Bake the meatballs for 20 minutes. Test one to make sure they are completely cooked through.
Making the Soup
Meanwhile, for the soup, add a drizzle of olive oil to a large pot over medium heat.
Add onion, carrot, and celery. Season with a pinch of salt and pepper and cook until vegetables soften, 5-6 minutes.
Add chicken broth and bring to a simmer. When broth is simmering, turn heat down to low, add orzo pasta, cover, and simmer for 10 minutes to cook pasta.
When meatballs are done, stir them into the soup.
Taste soup and season with salt and pepper to your taste. It may need a pinch of both but shouldn’t need much additional seasoning.