Make the Chicken Meatballs:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, rosemary, garlic, salt, and pepper. Mix until well combined, but avoid overmixing to keep the meatballs tender.
3. Form the Meatballs: Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake the Meatballs: Drizzle the meatballs with a little olive oil and bake in the preheated oven for 18-20 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Prepare the Tomato Orzo:

5. Cook the Orzo: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the orzo and toast it, stirring occasionally, for about 2-3 minutes until lightly golden.
6. Add the Tomatoes & Broth: Add the crushed tomatoes, chicken broth, oregano, red pepper flakes (if using), salt, and pepper. Stir to combine and bring to a simmer.
7. Simmer the Orzo: Reduce the heat to low and cover the skillet. Let the orzo cook in the tomato sauce for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid, stirring occasionally to prevent sticking.
8. Combine Meatballs & Orzo: Once the meatballs are done, add them to the tomato orzo and stir gently to combine. Allow everything to simmer together for an additional 5 minutes to meld the flavors.