In a bowl, add the ground chicken, crushed garlic, chopped parsley, salt and pepper. Mix just until combined—don’t overwork the mixture, as that helps keep the meatballs tender.

Shape the mixture into about 25 mini meatballs.

Heat a large saucepan over medium‑high heat, spray with low calorie cooking spray, and add the meatballs. Brown them lightly all over—this should take a few minutes. Once browned, remove them from the pan and set aside.

In the same saucepan, add the extra virgin olive oil. Then add the diced onion, carrot, red bell pepper and crushed garlic. Fry, stirring occasionally, until the vegetables are really softened and lightly caramelised (around 6 minutes).

Season with a pinch of salt and black pepper, then add the Herbes de Provence, sweet paprika and cayenne pepper. Continue to fry for about 30 seconds until fragrant and evenly coated.

Add the canned plum tomatoes and break them up into smaller pieces with a wooden spoon. Stir in the tomato paste. Then pour in the chicken stock. Bring the mixture to a boil, cover, reduce the heat and simmer for about 10 minutes. Stir in the sugar.

Remove the lid, return the meatballs to the saucepan, and add the uncooked orzo and light cream cheese. Stir until the cream cheese is fully melted and incorporated. Continue to simmer for another 12‑15 minutes (approximately) until the orzo is cooked through and the soup has thickened and become creamy.

Ladle into bowls and enjoy. If you like, sprinkle freshly grated Parmesan on top for an extra cheesy finish (optional).