In a large bowl combine the meat, breadcrumbs, parsley, Parmesan cheese, eggs, milk, salt, and pepper. Mix everything with your hands, but don't overmix. Form the meatballs and arrange them on a tray. You'll have around 32 meatballs.
In a casserole heat the tomato sauce, add the cherry tomatoes and 1 cup of broth. Add the meatballs. Lower the heat, cover, and cook for 20-25 minutes turning them often. Taste and adjust salt.
Remove the lid, add more broth if needed, stir in orzo, and cook uncovered for 8-10 minutes. To serve, sprinkle with Parmesan cheese, parsley, or basil leaves and enjoy!
