Preheat the oven to 400°F (200°C). In a mixing bowl, combine ground chicken, bread crumbs, egg, garlic, parmesan cheese, oregano, salt, and pepper. Mix until well combined.

Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.

Bake the meatballs in the preheated oven for 20 minutes or until cooked through.

In a pot, bring the chicken broth to a boil. Add the orzo and cook according to package instructions until al dente.

Stir in the spinach and tomato sauce, and cook for an additional 2-3 minutes until the spinach is wilted.

Once the meatballs are done, add them to the pot with the orzo and sauce. Stir gently to combine.

Drizzle with olive oil and sprinkle with dried basil before serving.