Using clean, lightly oiled hands, roll meatball mixture into grape-size balls and arrange on the prepared baking sheet (you should have about 30 meatballs).
30 small meatballs on a wire rack on top of a parchment-lined baking sheet
Bake meatballs just until starting to brown, about 5 minutes.
30 small meatballs on a baking sheet after being baked
For the Soup: In a 3-quart saucepan, bring chicken stock to a boil along with cinnamon, allspice, and black pepper, then lower heat to hold a simmer. Taste the broth, then season with salt to your liking. (If using store-bought broth, follow additional instructions in note.)
Add the rice and the meatballs to broth and simmer just until the rice has softened slightly and the flavours have a chance to meld, 5 to 10 minutes.
To serve, place several meatballs in each bowl, then ladle the rice and broth on top. Sprinkle with fresh parsley and serve immediately.
