Grind the chicken, onion, carrot  and garlic in a food processor or stand mixer with the meat grinder attachment . You can ask your butcher to grind meat for you, then just add grated carrot, chopped onion and minced garlic. Season the mixture with salt and black pepper. Add egg and milk and mix well.

Shape small meatballs ( 3/4- 1 inch each), you will get about 28-30 meatballs.

In a 25 cm/9 inch cast iron casserole or stockpot, heat vegetable oil, add meatballs  and cook until all sides are golden browned, about 3 minutes on medium high heat. Cook meatballs in batches. Transfer to a large plate.

In the same oil cook onion until translucent, then add garlic and cook until fragrant.

Add the diced carrot, celery stalks, dried parsley, dried oregano and bay leaves.  Continue cooking, stirring occasionally about 3 minutes on low heat.

Pour the chicken stock into the casserole, return the meatballs, season with salt and pepper. Bring to a boil, reduce the heat, cover the casserole with the lid and cook until chicken meatballs are cooked through and veggies are tender, about 5-8 minutes  after boiling.

Stir in orzo pasta, rosemary spring and cook until orzo is tender,  about 8 minutes.

Add the lemon juice and adjust seasoning.

Serve with naan or bread.