Take ground sausage and roll them into small balls. Meatballs should be 1½-2 teaspoons in size.
Heat olive oil in a large pot or Dutch oven over medium-high heat and add meatballs, searing until browned on all sides. Transfer sausage balls to a paper towel-lined plate and set aside.
Add onion and celery and cook for 6-8 minutes, or until softened and translucent, then add garlic and cook for another 1-2 minutes, or until fragrant.
Season generously with salt and pepper, Italian seasoning, oregano, fennel and red pepper flakes.
Pour in orzo pasta and toast for 2-3 minutes, stirring so as not to brown, then pour in chicken broth, water and tomatoes (including juices).
Bring mixture to a boil and cook for 9-12 minutes, or until orzo is al dente, then reduce heat to low and return sausage meatballs to warm up. 4-5 minutes.
Taste and adjust seasoning, if necessary, then stir in parmesan cheese and serve hot.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/italian-sausage-orzo-soup/