Turkey Meatball Soup with Spinach and Orzo

1. Stage

Make the meatball mixture: Shred the bread or roll with your fingers into 1/2-inch pieces. In a bowl, combine the bread or roll, milk, egg, Parmesan, turkey, salt, pepper, and parsley. With clean hands, work the mixture until it is well blended.

2. Stage

Shape the meatballs: With wet hands, shape 2 teaspoons of the mixture into a small walnut-sized meatball (1 1/2-inches across). Repeat, making 30 to 34 meatballs total.

3. Stage

Brown the meatballs (optional): 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.

4. Stage

Make the soup: 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).

5. Stage

Add the spinach: Add the spinach to the soup and cook 2 minutes more, or just until it wilts.

6. Stage

Serve the soup: Taste the soup for seasoning and add more salt and pepper, if you like. Ladle into bowls and sprinkle with Parmesan.