Step 1

Combine all the ingredients for the meatballs in the mixing bowl and mix until thoroughly incorporated.

Step 2

Use a cookie scoop to get equal amount of mixture for the meatballs. Cover a cutting board with parchment paper and place meatballs onto the paper.

Step 3

Preheat oil in a pot over medium-high heat. Add diced onion and shredded carrots and saute until it begins to caramelize. Make sure to stir often.

Step 4

When it’s nicely golden, add crushed garlic and lower the heat to medium. Saute until garlic is fragrant then take the veggies out of the pot and set aside.

Step 5

Add a little more oil and the meatballs. Cook meatballs on one side until golden brown and flip. Cook meatballs on the other side until golden brown as well. Once meatballs are almost cooked, add the veggies back into the pot and then pout in chicken stock.

Step 6

Season with salt and pepper and add a bay leaf. Cover the pot with a lid and cook for about 15 minutes.

Step 7

Stir in orzo and dill weed and cook until orzo is done. (About 10 minutes but make sure to taste the orzo to check.)

Step 8

*Remember to discard bay leaf once the soup is done.*