In a mixing bowl, combine ground chicken, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.

Form the mixture into 1-inch meatballs and set aside.

Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.

In the same skillet, add diced onion and cook until translucent, about 3-4 minutes.

Add orzo and chicken broth to the skillet. Bring to a boil, then reduce heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until orzo is tender.

Stir in spinach and cherry tomatoes, then return the meatballs to the skillet. Cook for an additional 3-5 minutes until heated through and spinach is wilted.

Serve warm, garnished with additional Italian seasoning if desired.