Mix the meatball ingredients together in a bowl.
Add salt and pepper to taste.
Shape into approximately 25 small meatballs, placing them on a sheet pan and setting aside until later.
Heat a soup pot to medium high.
Add the olive oil, onion, and garlic.
Sauté until translucent.
Add the chicken broth and wine.
Salt and pepper to taste.
Bring to a boil.
Add the orzo to the boiling broth.
Then drop all the raw meatballs gently into the pot.
Return to a boil, then reduce heat to medium low and simmer until the orzo is fully cooked. The meatballs will be cooked as well.
Turn off the burner, add the dill and endive.
Adjust seasoning to taste.
When the endive is just slightly wilted, serve hot.