Slice two lemons and discard the pits. Brown them on both sides in the same pan meatballs cooked, this takes just a few minutes. Set them aside with the meatballs then add some more olive oil to the pan and add the orzo. Toast the orzo in the pan for 2-3 minutes then add the white wine and cook for another few minutes making sure the scrape all the brown bits from the bottom of the pan and cook until the wine starts to evaporate. Add the lemon juice, 3 1/2 cups of chicken broth, Kalamata olives, dry oregano and salt and pepper and cook until orzo is al dente, occasionally stirring. This will take 8-10 minutes. Once It is cooked, stir in the heavy cream and the feta and garnish with some chopped parsley and more crumbled feta. Serve with meatballs on top and if desired with hummus and fresh pita bread on the side. I also love cherry tomatoes on the side, it's simple, fresh and brightens up the meal even more. We eat this family style, pan on the table and serve directly on the plates, my favorite way to eat.