Ingredients:

• 1 large egg
• 2 Tbsp. water
• 1/4 cup plain dried breadcrumbs
• 12 ounces lean ground turkey
• 1/4 cup freshly grated Parmesan cheese
• 2 Tbsp fresh Italian parsley, minced
• 2 garlic cloves, minced
• 3/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 8 cups (or more) low-salt chicken broth
• 1 cup carrots, peeled and diced
• 3/4 cup orzo
• 4 cups coarsely chopped spinach (you can use escarole if you prefer)

Directions:

Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes. Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped spinach and simmer until turkey meatballs, orzo, and spinach are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made ahead. Rewarm over medium heat, thinning with more broth if desired.) Serve in soup bowls.