Start by mixing the meatballs together by adding the minced chicken, breadcrumbs, parmesan, parsley, egg, onion powder, ground cumin, black pepper and salt. Using your hands, mix until very well combined. Section the meatballs in to approx. 20 meatballs, about 1 heaped teaspoon per meatball. Place on a tray.
Bring a large saucepan to a medium-high heat. Add oil and evenly spread the meatballs. Place on one side, once browned it'll naturally release from the surface. Flip and brown on the other side, about 1-2 minutes per side. Cook in batches if needed and set aside once browned. Note: the meatballs don't necessarily need to be fully cooked but browning them will deliver additional flavour and colour.
In the same saucepan, on a medium-high heat, add the chopped carrots, celery and onion, sauté for 3-5 minutes or until softened.
Add the garlic, chili, bay leaves, smoked paprika, ground fennel, dried thyme, fresh rosemary, black pepper and salt. Sauté for 3-5 minutes.
Add the chicken stock and cubed potatoes. Stir and simmer, uncovered, on a medium heat until the potatoes are fork tender. Once tender, add the orzo/risioni pasta and stir, ensuring the pasta doesn't stick to the base, about 5-8 minutes.
Once the pasta has cooked, pour in the cream (you can add more cream if you prefer) and the chicken meatballs. Stir and simmer for another 2-5 minutes, ensuring the meatballs have fully cooked. Salt to taste and serve with freshly grated parmesan. Note: the pasta will continue to swell over time which delivers a thicker more luxurious soup so feel free to allow the soup to stand/rest for 5-10 minutes before serving.
