1-Step 1: Prepare the Ingredients Begin by measuring and mixing your meatball ingredients. This sets the foundation for the dish. Gently combine the ground chuck with 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 3/4 cup Italian seasoned breadcrumbs, 1/3 cup minced flat-leaf Italian parsley, 3/4 cup grated Parmesan cheese, 2 cloves garlic paste, and 1 large beaten egg.

2-Step 2: Form the Meatballs Use wet hands to shape the mixture into about 1-inch meatballs, then place them on parchment paper to avoid sticking. This tip helps keep them tender and easy to handle.

3-Step 3: Cook the Base Heat 1/4 cup extra virgin olive oil in a large pot over medium heat. Add 1 large diced onion and cook until translucent, then stir in 1 teaspoon red pepper flakes for a bit of heat.

4-Step 4: Add Sauce and Simmer Pour in 1 (28-ounce) can of plum tomatoes (hand crushed or blender-pulsed) and 3 1/2 cups stock. Bring to a simmer and season with salt, pepper, and half of the 1/2 packed cup chopped basil.

5-Step 5: Combine and Cook Add the 1 pound orzo and the prepared meatballs to the pot. Bring back to a simmer, then cover and cook on low heat for about 15 minutes until the orzo is tender and meatballs are fully cooked.

6-Step 6: Finish and Serve Stir in the remaining basil and 1 cup ricotta, adding dollops for a creamy touch. Serve hot with extra ricotta and grated cheese on the side for personalization.