In a medium bowl, gently combine the pork, bread crumbs, Parmesan cheese, salt, pepper, Italian seasoning, and egg until evenly mixed. Avoid overmixing, as this can make the meatballs tough. Roll the mixture into 1-inch balls.

In a large pot over medium-high heat, add the olive oil. Brown the meatballs until fully–cooked, or about 10 minutes. You may need to work in batches so you don’t overcrowd the pot. Remove the cooked meatballs from the pot and set aside.

Reduce the heat to medium. If needed, add a little more oil to the pot. Add the carrots and celery, and sauté for about 5-10 minutes, or until softened.

Pour in a small amount of chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Return the meatballs to the pot. Add the remaining chicken broth and the Better Than Bouillon, stirring to combine.

Bring to a boil, then reduce the heat and simmer for 10 minutes.

Add the chickpeas, orzo, and spinach, stirring well. Return to a gentle boil and cook for an additional 8 minutes, or until the orzo is tender.

Remove from heat and squeeze the juice of half fresh lemon, if desired.

Let the soup rest for 10 minutes before serving. Optionally, top with additional Parmesan.