Ingredients
2sliceswhite bread,or 1 soft dinner roll, about 3 inches across, left out overnight
¼cupwhole milk,or reduced fat milk
1largeegg
¼cupParmesan cheese,grated
1lbground turkey,(preferably dark meat or at least 85% lean)
1tspsalt
½tspblack pepper
2tbspfresh parsley,chopped
2tbspolive oil
2tbspolive oil
2stalkscelery,halved lengthwise and thinly sliced
3mediumcarrots,thinly sliced
½tspsalt
¼tspground pepper
8cupschicken stock
½cuporzo pasta
5ozbaby spinach,(with any long stems removed)
1cupparmesan,grated, for serving
Preparation
Shred the bread or roll with fingers into half-inch pieces. In a bowl, combine the bread or roll, milk, egg, Parmesan, turkey, salt, pepper, and parsley. With a clean hand, work the mixture until it is well blended.
With wet hands, shape 2 teaspoons of the mixture into a small walnut-sized meatball. Repeat, making 30 to 34 meatballs total.
In a nonstick skillet over medium heat, heat 1 tablespoon of the olive oil. When it is hot, add half the meatballs and cook for 3 minutes, or until they are browned on the bottom.
Turn and cook 2 minutes more, until browned on the other side. Remove from the pan. (The meatballs will not be cooked through.)
Cook the remaining meatballs in the remaining 1 tablespoon olive oil in the same way.
In a soup pot, heat the oil. Add the celery, carrots, salt, and pepper. Cook, stirring often, for 8 minutes. Add the stock and bring to a boil. Add the meatballs and orzo. Return the soup to a boil, lower the heat, and cover the pan.
Simmer for 15 minutes, stirring occasionally, or until the meatballs are cooked through and the orzo is tender (cut the meatballs in half to check them; taste the orzo).
Add the spinach to the soup and cook 2 minutes more, or just until it wilts.
Taste the soup for seasoning and add more salt and pepper, if desired. Ladle into bowls and sprinkle with Parmesan.
