In a large mixing bowl, combine organic ground beef, Italian seasoning, crushed garlic, gluten-free bread crumbs, salt, black pepper, chopped parsley, and the egg. Mix until well combined, then form into 16 small meatballs.

Place the formed meatballs on a parchment-lined baking sheet and refrigerate them for about 15 minutes.

In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, sliced celery, and minced garlic. Cook, covered, for about 8 minutes.

Remove the lid and pour in the chicken broth. Stir in the oregano and season with salt and pepper. Bring to a gentle boil.

Once boiling, stir in the gluten-free orzo and reduce heat slightly. Cook for about 7 minutes.

Carefully drop the chilled meatballs into the boiling soup. Allow them to cook for an additional 5 minutes.

Stir in the fresh spinach, mix well, and then turn off the heat.