Preheat your oven to 450°F (230°C).

In a small bowl, soak your diced bread in warm water for about 5 minutes.

In a skillet over medium heat, melt a tablespoon of butter and add chopped shallots and minced garlic. Sauté for 3 to 4 minutes.

In a large bowl, combine soaked bread, ground chicken, sautéed shallots, garlic, grated parmesan, sun-dried tomatoes, fresh rosemary, red pepper flakes, and salt.

Shape the mixture into approximately 16 uniform meatballs and place them on a lined baking sheet. Drizzle with olive oil.

Bake the meatballs for 25 to 30 minutes until golden brown and the internal temperature reaches 165°F (74°C).

While the meatballs bake, heat skillet over medium heat and sauté another set of shallots in a little olive oil until they soften.

Add tomato paste and red pepper flakes, pour in white wine, and let it simmer for about 2-3 minutes.

Add orzo and chicken stock to the skillet, stirring well to incorporate everything, and cook for about 8 minutes.

Once orzo is al dente, stir in heavy cream and fresh spinach. Cook for an additional 2 minutes until spinach wilts.

To serve, spoon creamy tomato orzo onto each dish and nestle the meatballs on top. Garnish as desired.