In a large bowl, combine the ground chicken, grated yellow onion, 3 minced garlic cloves, chopped dill, chopped flat-leaf parsley, egg, panko breadcrumbs, dried oregano, kosher salt, black pepper, and a drizzle of olive oil. Mix thoroughly and form the mixture into meatballs.
Heat olive oil in a skillet. Sear the meatballs until they are browned on all sides, then transfer them to the oven to finish cooking.
In the same skillet, add the sliced leek along with a pinch of kosher salt. Sauté until the leek is softened, then add the remaining 2 minced garlic cloves and cook until fragrant.
Stir in the dry orzo, allowing it to toast briefly. Pour in the dry white wine and cook until the liquid is mostly absorbed.
Gradually ladle in the warm chicken broth, stirring frequently, until the orzo is tender and creamy. Season with lemon zest, kosher salt, and black pepper.
Stir the baby spinach into the orzo and cook until it is wilted.
Nestle the finished meatballs back into the orzo. Top with fresh lemon juice, additional chopped herbs, and an optional drizzle of extra-virgin olive oil before serving.
Cook it hands-free.
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