1. Preheat oven to 400 degrees.

2. In a large bowl, combine turkey, bread crumbs, ¼ cup Parmesan, ¼ cup chopped parsley, egg and two minced garlic cloves. Use your hands to mix everything together really well. Season with salt & pepper and mix.

3. Scoop tablespoons of turkey mixture and form into balls. Place on a baking sheet.

4. Bake meatballs 12 minutes until cooked through.

5. Meanwhile, heat olive oil in a large soup pot or dutch oven over medium-high heat. Add onion, carrots and remaining garlic and sauté until beginning to soften, about 8 minutes. Pour in chicken stock, lemon juice and zest, and stir. Bring to a boil, and then stir in orzo. Cook at a light boil 8 to 9 minutes, until orzo is tender. Season with salt & pepper.

6. To serve, place 4 or 5 meatballs in a bowl, and ladle soup over top. Top with chopped parsley and Parmesan.