1 ½-2cupschicken brothor broth of your choice, or water
½cupheavy creamor whole milk, OPTIONAL
¼cupshredded parmesan cheeseplus more for garnish, if desired
¼cupchopped fresh herbsparsley, thyme, oregano, for garnish if desired
Instructions
In a large skillet over medium-high heat, add oil and heat until shimmering. Add meatballs and cook until browned, about 5 minutes.
Reduce heat to medium. Add tomatoes, butter, and garlic then cook for 2-3 minutes, stirring gently a couple of times, until garlic is fragrant.
Add orzo and cook 1 minute while stirring gently. Add wine and 1 ½ cups chicken broth. Cook, stirring often, another 6-10 minutes, until the orzo is al dente. Add additional broth as needed until orzo is cooked through. Stir in the cream (if using) and parmesan.
If desired, garnish with parmesan cheese and fresh herbs and serve.
Notes
Refrigerate leftovers in a covered container for up to 4 days.
Reheat portions in the microwave or on the stovetop.
Freeze portions in zippered bags for up to 1 month.