Prep all vegetables and herbs as directed.,In a bowl, mix meatball ingredients and form 20–25 small meatballs.,In a large pot over medium-high heat, sear meatballs until browned and cooked through (9–12 minutes). Remove and set aside.,Drain excess grease, leaving a little to sauté the veggies. Add onion, carrot, and celery. Sauté until softened.,Add garlic and tomato paste, cook another few minutes.,Stir in plum tomatoes and bring to a simmer. Use a spoon or immersion blender to break them down. Simmer for 5–10 minutes.,Add sugar, Italian seasoning, and chicken stock. Bring to a simmer.,Add orzo and simmer until almost al dente (about 10 minutes).,Stir in heavy cream, balsamic vinegar, and meatballs. Simmer briefly until heated through. Season with salt and pepper to taste.,Serve topped with parmesan and parsley.