Heat a medium stock pot on medium heat. Once it heats up, add 2 tablespoons of olive oil and heat that up.
4 tablespoons olive oil
Add onion and carrots, sauté for 10 minutes.
1 onion, 2 carrots
Meanwhile put ground chicken in a mixing bowl and add the egg, garlic powder, onion powder, tarragon, basil, salt, parmesan cheese and bread crumbs.
1 pound ground chicken or beef, 1 egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried tarragon, 1 teaspoon dried basil, 1/4 teaspoon salt, 2 tablespoons parmesan cheese, 1/2 cup bread crumbs
Mix together and start rolling the meat in medium size or smaller meatballs.
With a wooden spatula push the veggies to the edges of the stock pot and add 2 tablespoons olive oil.
4 tablespoons olive oil
Place the meatballs in the pan and let them brown a little. Be careful stirring the meatballs around as you don't want to break them up.
Brown the meatballs up to 10 minutes.
Add chicken broth and bring it to a simmer.
32 ounces chicken broth
Simmer for 15 minutes, stirring occasionally.
Add orzo and cook for 8 minutes.
1/2 cup orzo
Add the spinach and stir it around for 2 minutes.
2 cups baby spinach
Serve
Smile
Enjoy