1 cup breadcrumbs
3/4 cup milk
2 pounds Italian sausage, casings removed
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups chicken broth
1 onion, diced
2 garlic cloves, minced
1 teaspoon Italian seasoning
2 cups heavy cream
1 1/2 cups uncooked orzo pasta
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 400 F. Line a baking sheet with aluminum foil or parchment paper.
In a large mixing bowl, combine the breadcrumbs and milk, and let stand for 5 minutes to allow the crumbs to absorb the milk.
Add the sausage, eggs, cheese, salt and pepper. Mix well.
Form the mixture into 1-inch balls, arranging them on the prepared baking sheet.
Bake the meatballs until browned and cooked through, about 15 minutes. Transfer them to the slow cooker.
Stir in the broth, onion, garlic and Italian seasoning. Cover and cook on low for 8 hours.
Add the cream, orzo and Parmesan cheese, cover again, and cook on high for 30 minutes, until the pasta is tender.
Serve hot, garnished with additional Parmesan cheese, if desired.