In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
Add the chicken stock and bay leaf. Cover and bring to a boil.
Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
Ladle into bowls and serve.
Enjoy!
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/chicken-meatball-soup-2/