Meatballs:
1 pound ground turkey
1/4 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan
1 egg
2 cloves garlic, minced
Freshly ground black pepper
Soup:
1 tablespoon canola oil
1/2 cup chopped yellow onion
3 cloves garlic, minced
1 bag (9 ounces) baby spinach leaves, coarsely chopped
8 cups reduced sodium chicken broth
3 cups cooked orzo
Grated Parmesan (optional)
1. Preheat oven to 325°F. Combine ground turkey, bread crumbs, Parmesan, egg, garlic and pepper in medium bowl; mix until well blended. Gently shape into 1-inch meatballs. Place on baking sheet; bake for 25 minutes or until thermometer inserted in center reaches 165°F.
2. Heat oil in 5-quart Dutch oven over medium heat. Add onion, cook and stir about 10 minutes or until tender. Add garlic and cook another 2-3 minutes. Stir in spinach and cook until just wilted. Add chicken broth, bring to a gentle simmer. Add orzo and meatballs; simmer until heated through. Ladle into bowls; garnish with grated Parmesan if desired.
