Add ¼ cup olive oil to a deep soup pot or Dutch Oven over medium-high heat.
Once the oil heats, add 1 small diced onion (or half of a large onion, diced) and cook for 2-3 minutes until translucent.
After 2-3 minutes pass, add 1 teaspoon minced garlic and cook for an additional 2-3 minutes.
Pour in 3 32 ounce containers of chicken broth. Cover, and let it come to a boil.
Squeeze out the water from 1 thawed 12 ounce pack of frozen chopped spinach. You can do this easily by placing the spinach in a colander over an empty bowl and pressing down on the spinach until the water squeezes out.
Add the spinach to a bowl with 4 eggs and beat together until fully combined.
Then, add in 1 cup Parmesan cheese and thoroughly stir until mixed through.
After the broth comes to a boil, drop in small fork-fulls of the spinach egg mixture into the pot one at a time until all of it has been added.
Give the pot a gentle stir. Then add in 1 cup orzo pasta and cover with a lid. Lower the heat to medium and allow to simmer for 5-10 minutes.
Once the pasta and egg mixture cooks, add in 30 cooked meatballs. Stir to mix together.
Season with salt and pepper to taste, serve, and enjoy!