creamy orzo with chicken meatballs

Preheat the oven to 400F. Now start prepping the meatballs. Finely chop a yellow onion (we will use half for the meatballs, half for the orzo). Add the ground chicken, breadcrumbs, ricotta cheese, onion, egg, italian seasoning, and salt to a bowl. Mix until well combined.
Use a 2 tbsp cookie scoop (please thoroughly clean it afterwards!) or your hands to scoop the meat mixture. Place the balls on a well-greased baking sheet (you should be able to fit all of them on one standard sized baking sheet) then transfer to the oven. Cook for 10-15 minutes, until the internal temperature hits 165F.
While the meatballs cook, make the orzo. Add the olive oil to a large pan over medium heat. Add the remaining chopped onion and cook for 2-3 minutes. Add the minced garlic and cook an additional minute. Add the tomato paste and stir until mostly combined.
Add the dry orzo and stir to combine. Add the chicken broth and stir to combine. Turn the heat to low and cover. Let the orzo simmer for about 10 minutes, until most of the liquid is absorbed.
With the heat still on low, add the spinach, pesto, and parmesan. Stir until the spinach is cooked and the parmesan has melted. Turn off the heat.
To make the topping (which is optional, btw), finely chop the dill and chives and add to a bowl. Add the olive oil and white balsamic and stir to combine.
To plate, add the orzo then top with meatballs, then the herb topping. Enjoy while its hot!