- Heat 2 Tbsp (30 mL) canola oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Sautee until slightly softened, about 4 minutes. Add half of the garlic and cook for another minute. Add the chicken broth and the Better than Bouillon and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
- Meanwhile, mix the ground chicken, breadcrumbs, Worcestershire, sage, thyme and remaining garlic, salt and pepper. Form into 1-inch meatballs. Lightly brown meatballs in a frying pan in 2 Tbsp (30 mL) canola oil until nicely browned. Deglaze the pan and add contents to the soup pot.
- In a separate pot, boil water and cook the orzo until tender. Drain and add orzo to the soup pot.
- Lastly, add spinach and allow it to wilt, about 1 more minute. Ladle the soup into bowls and top with parmesan cheese.
Orzo must be cooked separately.