Combine chicken, breadcrumbs, cheese, eggs and pesto and form into small bite sized balls. (yield about 36)

Heat oil in a large sauté pan, add meatballs, about a dozen at a time, brown on all sides until cooked through, rolling around with a spatula often.

Set aside.

While meatballs are cooking, bring 2 C vegetable broth to a boil over medium/high heat. Add orzo and cook until almost all liquid is absorbed and orzo is tender. If liquid dries up before orzo is cooked, just add a bit more as needed.

When orzo is cooked (about 8-10 min), stir in ¼ C Greek Yogurt and ¼ C pesto. Add cooked meatballs to orzo and serve.

Garnish with chopped parsley and/or grated parmesan cheese if desired.