In a large mixing bowl, combine the ground chicken, chopped parsley, mint, oregano, minced garlic, chopped onion, salt, and pepper. Mix until well blended but do not overwork the meat.

Using your hands, roll the mixture into small meatballs, about 1-2 inches in diameter. Place them on a baking sheet lined with parchment paper.

In a large skillet, heat the olive oil over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the skillet. Cook until golden brown on all sides, about 8-10 minutes. Remove them and set aside.

In a saucepan, combine the orzo, chicken broth or water, lemon juice, and a pinch of salt. Bring to a boil and then reduce to a simmer. Cook for approximately 8-10 minutes until the orzo is tender.

Once the orzo is cooked, add the meatballs back to the pan to warm through. Serve immediately, garnished with additional chopped herbs or a drizzle of olive oil.