In a large stock pot, on medium heat melt the butter and extra virgin olive oil. Add in the chopped carrot and onion and sauté for 5 minutes until it begins to soften. Then add in one cup chicken broth, garlic and Italian Seasoning. Cook for with the lid on for 10 minutes.
Add in the remaining chicken broth, the frozen (or fresh) mini meatballs, and orzo pasta. Increase the heat to high and bring to a boil for 10 minutes.
Add in the minced spinach, mix well and then begin to swirl the soup with a wooden soup. Slowly add in one scrambled egg. This will give it the thick egg texture. Do not stop swirling. Or if you want thicker chunks of egg swirl less. Add salt and pepper to taste then remove the soup from the heat and ladle into bowls. Top with parmesan cheese if desired.