Step 1

Mix all of the ingredients for the chicken meatballs in a large bowl until combined. Scoop about 1.5 tablespoons of the mixture into your hands and form a meatball. Repeat until all of the meatballs have been formed. Set aside.

Step 2

Heat olive oil in a large nonstick skillet over medium/high heat. Add the meatballs to the skillet and partially cook the meatballs by browning two sides. Remove them from the skillet, they will be fully cooked later.

Step 3

In the same pan, cook the onion with ¼ teaspoon of salt for 2-3 minutes over medium heat. Add the zucchini and tomatoes and cook for an additional minute.

Step 4

Add the orzo and toast for 1-2 minutes, and then add the lemon zest, broth, lemon juice, heavy cream, and remaining salt. Stir and bring the mixture to a boil, and then reduce the heat to low. Add the meatballs to the dish and cover. Simmer for 7-10 minutes or until the orzo is cooked and the liquid is mostly absorbed.*

Step 5

Once the orzo is cooked through and the meatballs are fully cooked, remove from the heat. Top with parmesan cheese and serve immediately.