Set your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix until just combined—overmixing can make the meatballs tough.
Using your hands or a small scoop, shape the mixture into 1-inch meatballs. Place them evenly on the prepared baking sheet.
Transfer the baking sheet to the oven and bake for 20–25 minutes, until golden brown and cooked through (internal temperature of 165°F / 74°C).
While the meatballs are baking, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook for 8–10 minutes until al dente. Drain any excess liquid if needed.
Return the orzo to the pot. Stir in olive oil, feta cheese, lemon juice, and fresh parsley. Season with salt and pepper to taste.
Spoon the lemon orzo into bowls or onto a serving platter. Top with the hot chicken meatballs, and sprinkle with extra parsley or feta if desired.
