In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
2. Step
In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
3. Step
In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
4. Step
Add the chicken stock and bay leaf. Cover and bring to a boil.
5. Step
Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
6. Step
Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
7. Step
Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
