Heat the oil in an oven proof fry pan and brown the meatballs. Set aside.
Add the onion, carrot, garlic and basil/oregano to the fry pan, and cook for a few minutes till the onion softens.
Add in the orzo and toss to coat, then add the tomato paste, tinned tomatoes, hot stock and season with salt & pepper.
Bring the mix to a simmer. Add the meatballs to the fry pan and cook for about 15 minutes stirring regularly. The orzo should have absorbed most of the liquid after 15 minutes.
Pre heat the grill in the oven. Place the bocconcini on the top of the meatball and orzo mixture. Place the fry pan under the grill for about 5 minutes, or until the cheese has melted and is a little brown.
Top with extra basil leaves and parmesan and serve with big green salad.