Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

In a medium bowl, combine diced Italian or French bread with warm water and soak for at least 5 minutes.

Heat a skillet over medium heat and add a tablespoon of butter. Sauté finely chopped shallots and minced garlic until softened, about 3-4 minutes.

In a large mixing bowl, combine the soaked bread, ground chicken thighs, grated Parmesan, chopped fresh sage, optional parsley, and the sautéed shallot and garlic mixture.

Form the mixture into approximately 15 evenly sized meatballs and place them on the prepared baking sheet.

Drizzle the meatballs lightly with olive oil and bake in the preheated oven for 25-30 minutes, or until golden brown and internal temperature reaches 165°F (74°C).

In the same skillet, melt another tablespoon of butter and add fresh sage leaves until crisp, then remove from the pan.

Add remaining shallots and orzo, stirring to coat before pouring in the white wine and bringing to a gentle simmer.

Stir in the chicken stock and cook orzo for about 6 minutes until tender, then mix in cream, spinach, and grated Parmesan until creamy.

Serve by creating a bed of creamy Parmesan orzo on each plate topped with meatballs and garnished with crispy sage leaves.