Sort ingredients
cyndamc86
QR Code
Listen
Pdf
In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, garlic, lemon zest, parsley, egg, salt, and pepper. Mix until well combined.
Form the mixture into small meatballs, approximately 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
In the same skillet, add orzo pasta and toast for 2 minutes until lightly golden.
Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook until the orzo is tender and the broth is absorbed, about 10 minutes.
Stir in the lemon juice and heavy cream, followed by the Parmesan cheese. Mix until well incorporated and cheese is melted.
Add the fresh spinach and cooked meatballs back to the skillet. Allow the spinach to wilt and the meatballs to warm through for about 3 minutes.
Serve the dish garnished with additional lemon zest and parsley for a refreshing finish.