1. Combine the meatball ingredients. Shape into 3/4" balls.

2. Divide meatballs into 3 even lots. Freeze 2 lots for future use. 

2. Heat broth to boiling. Stir in orzo, carrots, and remaining lot of meatballs.

3. Return to a boil, then reduce heat to medium.

4. Cook at a slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking.

5. Serve with additional parmesan cheese for sprinkling on top.