Put your oil in a pan on stove. Saute onions, carrots and celery for 5-10 minutes until softened slightly. Add your stock and bring to a boil. Drop heat a little and let simmer while you start rolling your meatballs.

In a bowl mix the ground bird with the cheese, bread crumbs, poultry spices, egg, garlic, parsley, salt and pepper. Roll into 1 inch balls (or smaller) and place on a plate.

Once all meatballs prepared you can then start dropping them directly into the soup.

Meanwhile boil your water for your orzo. Once boiling salt it like the sea and drop in your orzo. Cook until Al dente. Drain, put back in pot and add a little butter or olive oil to prevent sticking.

Dish your soup into your bowl and add as much orzo as you enjoy.

Sprinkle with additional Parmesan cheese if you wish and serve immediately.