1 pound ground turkey
1 large egg
2 tablespoons chopped fresh Italian parsley
3/4 cup Italian bread crumbs
3 tablespoons grated Parmesan cheese
1-1/2 tablespoon minced garlic
1 cup chopped sweet or Vidalia onion
1/2 cup chopped celery
1 cup sliced thin carrots
2 Tbsp. olive oil
8 cups low-sodium fat-free chicken broth
3/4 cup orzo pasta (uncooked)
3 cups fresh baby spinach (chopped to 1-1/2 cups)
Salt and pepper to taste
Combine and mix thoroughly the first 6 ingredients in a medium mixing bowl and shape each into 1/2-inch in diameter meatballs (which will make about 60-70 little meatballs) and set aside.
In a large Dutch oven pot heat over med-high heat olive oil; add and continually stir onions, celery and carrots and sauté for about 5-7 minutes, until fork tender.
First add chicken broth and set heat to high. Stir in orzo and cook until boiling. Reduce heat to medium and cook for an additional 5 minutes.
Add mini turkey meatballs and cook for 8-10 minutes or until meatballs are done and they will float to the top when stirred. Stir in spinach and stir a few more minutes, until wilted. Salt and pepper to taste.