Make the Meatballs:

• Preheat the oven to 400°F (200°C). In a large bowl, combine the ground meat, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, and pepper. Mix well until everything is evenly incorporated.
• Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper or lightly greased.
• Bake the meatballs in the preheated oven for 12-15 minutes, or until they are cooked through and golden brown. Set aside.

Prepare the Soup Base:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened and translucent.
• Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
• Stir in the curry powder and turmeric (if using) and cook for another 1 minute to bloom the spices.

Combine the Soup:

• Pour in the coconut milk and chicken broth, and bring the mixture to a simmer. Stir in the diced tomatoes, salt, and pepper. Let the soup simmer for 5-7 minutes to allow the flavors to blend.

Add the Orzo and Meatballs:

• Add the orzo pasta to the simmering soup and cook for 8-10 minutes, or until the orzo is tender. If necessary, add extra broth or water to adjust the consistency of the soup.
• Once the orzo is cooked, gently add the baked meatballs into the soup and simmer for an additional 3-4 minutes until they are warmed through.

Serve:

• Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.