1. Add all of the chicken meatball ingredients to a large bowl, along with ½ teaspoon fine salt. Mix together until combined. Using oiled hands, roll into 12 balls.

2. Heat a drizzle of oil in a large, non-stick frying pan on a medium-high heat. Cook the meatballs for 8-10 minutes, turning often, until golden and cooked through. Remove from the pan, set aside and keep warm. Keep pan on the heat.

3. Add a knob of butter and the thyme to the pan and cook for 1 minute, stirring, until fragrant. Add the white wine, stir and bring to a simmer. Add the orzo and 1 ½ cups of the chicken stock and bring to a simmer. Reduce to a medium heat and cook for a further 6-8 minutes, stirring often, until the orzo is just tender. Add more chicken stock as needed while the orzo cooks and if it starts to look a bit dry.

4. Add in the cream, spinach, and parmesan and stir to wilt the spinach. Season to taste with salt.

5. Serve the chicken meatballs over the orzo. Garnish with some thyme leaves, freshly cracked black pepper and grated parmesan.