Prepare the Meatballs: In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder, red pepper flakes (if using), salt, and pepper. Mix until well combined. Shape the mixture into ¾-inch meatballs, yielding about 25–30 meatballs.

Brown the Meatballs: Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the meatballs in batches, cooking until all sides are browned, about 2–3 minutes per batch. Transfer the browned meatballs to a paper towel-lined plate and set aside.

Sauté Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the minced garlic, diced onion, and diced carrots. Cook, stirring occasionally, until the vegetables are tender, about 3–4 minutes.

Simmer the Soup: Stir in the dried thyme and basil, cooking for about 1 minute until fragrant. Add the chicken stock, bay leaves, and 1 cup of water to the pot. Bring to a boil.

Cook the Orzo and Meatballs: Stir in the uncooked orzo pasta and browned meatballs. Reduce the heat to a simmer and cook until the orzo is tender and the meatballs are cooked through, about 10–12 minutes.

Add Spinach and Beans: Stir in the baby spinach and cannellini beans. Cook until the spinach has wilted, about 2 minutes.

Finish the Soup: Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste. Remove and discard the bay leaves.

Serve: Ladle the soup into bowls and serve immediately.