Lemon-Leek Orzowith Herbed Chicken Meatballs

Prepare the chicken meatballs: combine ground chicken, panko breadcrumbs, grated onion, minced garlic, chopped dill, chopped parsley, beaten egg, dried oregano, kosher salt, and black pepper in a bowl; mix well and form into meatballs.

Heat 2 tbsp of olive oil in a skillet over medium heat and brown the meatballs on all sides; remove and set aside.

Cook the orzo: bring a pot of salted water to a boil, add the orzo and cook until al dente, then drain.

In a large pan, heat the remaining 1 tbsp olive oil and sauté the sliced leek until softened, then add the minced garlic and cook briefly.

Add the dry white wine to the pan, deglaze, and let it reduce by half.

Stir in the cooked orzo, low‑sodium chicken broth, and baby spinach; simmer until the broth is absorbed and the spinach wilts.

Add the lemon zest, season with kosher salt and black pepper to taste, and gently fold in the browned chicken meatballs to finish heating through.

Serve the lemon‑leek orzo topped with fresh lemon juice, chopped dill, chopped parsley, and a drizzle of extra‑virgin olive oil if desired.