Directions

1. In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste.
2. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
4. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
5. Stir in thyme until fragrant, about 1 minute.
6. Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.
7. Stir in lemon juice and parsley; season with salt and pepper, to taste.
8. Serve immediately.