Preheat oven for 425° F. and line a sheet pan with parchment paper. In a large bowl whisk together the panko, parmesan cheese, Italian seasoning, garlic powder, salt, pepper, parsley, and egg. Add in the ground chicken and use your hands to combine everything.

Use a 2 teaspoon size cookie scoop to scoop out the meatball mixture. Form it into balls and place them on the prepared baking sheet leaving space in between them. You should end up with approximately 35 meatballs. Spray the tops with cooking spray and bake the meatballs for 8-10 minutes or until cooked through.

While the meatballs bake, add a tablespoon of olive oil to a large pot and heat it over medium-high heat. Add in the carrots, onion, celery, salt and pepper. Sauté for about 5 minutes and then add in the Italian seasoning, fresh dill, and garlic. Sauté for another minute.

Pour in the broth and add in the parmesan cheese rind if using one. Use a wooden spoon to scrape up any brown bits from the bottom of the pot and then bring the soup to a boil.

Once boiling add in the orzo and lower the heat to medium. Let the soup simmer until the orzo is tender. Remove the parmesan cheese rind and then add in the spinach and meatballs. Cook until the spinach has wilted. Taste for seasoning and serve topped with extra parmesan cheese if desired.