In a large bowl, combine ground chicken, crushed garlic, finely chopped parsley, salt, and black pepper. Mix until just combined, ensuring not to overwork the meat. Form the mixture into approximately 25 mini meatballs, about 1 inch in diameter, and set them aside on a plate while preparing the soup.

Heat a large saucepan over medium-high heat and spray it lightly with low-calorie cooking spray. Add the meatballs in batches, ensuring they have space to brown evenly. Cook for about 6-8 minutes, turning occasionally until golden brown on all sides. Once browned, remove the meatballs from the pan and set them aside on a plate.

In the same saucepan, add a drizzle of extra virgin olive oil and turn the heat to medium. Sauté the chopped onion, diced carrot, and red bell pepper for approximately 6 minutes, stirring frequently until they soften and become fragrant. Then, add minced garlic and cook for an additional 1-2 minutes, until golden and aromatic.

Sprinkle in the salt, freshly cracked black pepper, Herbes de Provence, sweet paprika, and cayenne (if using). Stir for about 1 minute to coat the vegetables well with the spices, allowing the aromas to develop.

Pour in the canned plum tomatoes, breaking them up with a spoon. Stir in the tomato paste and pour in the chicken stock, mixing everything together. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 10 minutes.

Return the browned chicken meatballs to the pot along with the uncooked orzo. Gently stir in the light cream cheese until it melts and combines smoothly. Cover the pot and let the soup simmer on low heat for about 12-15 minutes, or until the orzo is tender.

Ladle the soup into warm bowls. Optionally, top with freshly grated parmesan cheese, if desired. Serve immediately.