Mini Meatball and Orzo Soup

0 Heat a Dutch oven over medium high heat. Add olive oil and then meatballs. Cook meatballs, stirring every couple minutes, until browned on all sides, ~5 minutes total. Transfer meatballs to a paper-towel lined plate.
2 To the heated Dutch oven, add onion and carrots. Saute until onions are starting to soften, 2 to 3 minutes.
4 Add oregano and orzo pasta and saute for 1 minute.
6 Pour chicken stock into pan and bring to a simmer. Add meatballs back to soup.
8 Simmer soup until carrots and pasta are tender, 6 to 8 minutes.
10 Squeeze lemon juice into soup. Taste and season with some salt and pepper.
12 Ladle soup into bowls. Top bowls with parsley and cheese.