In medium bowl combine, meat, egg, bread crumbs, parmesan cheese, basil and onion powder; shape into 3/4 inch balls.
In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot and meatballs.
Return to boil; reduce heat to medium.
Cook at slow boil for 10 minutes or until orzo is tender.
Stir frequently to avoid sticking.
Serve with additional Parmesan cheese sprinkled on top.