Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Add premade meatballs and sear for 2-3 minutes per side until browned (they don’t need to be fully cooked through). Remove and set aside.

In the same skillet, add 1 tbsp olive oil over medium heat. Add chopped onion and cook for 3 minutes until softened.

Add sliced mushrooms and minced garlic. Cook for 6-8 minutes, stirring occasionally, until mushrooms are golden and have released their moisture. Scrape up any meatball bits for extra flavor.

Stir in thyme, salt, black pepper, and red pepper flakes (if using). Cook for 30 seconds until fragrant.

Add orzo to the skillet and stir for 1 minute to toast lightly.

Pour in 3 cups chicken broth and bring to a simmer. Nestle the seared meatballs into the skillet.

Cover and simmer on low for 10-12 minutes, stirring occasionally, until orzo is tender and has absorbed most of the broth. If it looks dry, add the remaining 1/2 cup broth as needed.

Stir in chopped spinach and cook for 1 minute until wilted.

Sprinkle pecorino Romano over the top. Taste and adjust seasoning (more salt or pepper if needed, depending on the meatballs’ seasoning).

Garnish with fresh parsley, if using, and serve hot directly from the skillet.