In a large pot over medium heat, add a splash of olive oil. Once shimmering, toss in the diced onion and sauté for about 3 minutes, stirring until soft and translucent.

Next, mix in the minced garlic, sliced carrot, and chopped celery to the pot. Sauté for another 3-4 minutes, until the veggies begin to soften.

Pour in the low-sodium chicken broth and diced tomatoes into the pot, bringing it all to a gentle boil.

Once boiling, stir in the dry orzo pasta, frozen Italian-style meatballs, dried oregano, basil, salt, and pepper. Lower heat and let simmer uncovered for 12-15 minutes.

After simmering, add the fresh spinach to the pot and gently stir it in. Allow the greens to wilt for 1-2 minutes.

Ladle the flavorful soup into bowls, garnishing each serving with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired.