Start by adding the ground chicken to a large mixing bowl. Grate the ¼ onion over the chicken, ensuring all the juices go into the bowl.
Add the remaining meatball ingredients: 2 crushed garlic cloves, ⅓ cup grated parmesan cheese, ½ cup panko breadcrumbs, ¼ cup fresh parsley, 1 egg, ½ teaspoon Italian seasoning, ¾ teaspoon salt, and ½ teaspoon black pepper. Use your hands to mix everything together until well combined.
Lightly oil your hands to prevent sticking, then roll tablespoon amounts of the mixture into meatballs. Set the meatballs aside on a plate while you prepare the sauce.
In a high-sided skillet or shallow casserole with a lid, heat 2 tablespoons olive oil over medium heat.
Once the oil is hot, add the meatballs to the pan. Lightly fry them for about 2 minutes until they turn golden brown on one side. Carefully remove the meatballs from the pan and set them aside.
In the same pan, add the ¾ onion, 1 carrot, and 1 celery stick that have been finely chopped. Sauté for 3 to 4 minutes until the vegetables soften.
Pour in the 2 cups passata/marinara sauce and 1 cup chicken broth/stock. Stir in 2 teaspoons Italian seasoning, 1 teaspoon sugar, and 1 teaspoon salt. Bring the mixture to a gentle simmer.
Add the ½ cup orzo to the pan and stir everything together. Return the meatballs to the pan, nestling them into the sauce.
Reduce the heat to low, cover with a lid, and simmer for about 10 minutes. After 10 minutes, remove the lid and continue to cook for an additional 2 to 3 minutes until the orzo is fully cooked.
Serve hot, garnished with extra grated parmesan and fresh basil leaves. Enjoy your savory creation!
