Chicken Soup with Mini Meatballs

Menu:
Chicken Soup with Mini Meatballs || Family Fun
Rosemary Bread from Red Hen

3/4 pound ground turkey
1/4 cup cold water
1 egg, beaten
1/3 cup finely minced onion
1/2 cup plain dry bread crumbs
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
Freshly ground black pepper
8 cups chicken broth
2 large carrots, chopped
1 cup orzo or pastina
1 (10-ounce) package fresh spinach, washed, trimmed, and torn into bite-size pieces

In a large bowl, mix the ground turkey, water, egg, onion, bread crumbs, cheese, salt, and pepper to taste. Shape the mixture into 1-inch balls.

In a large pot, combine the broth and carrots and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.

Add the meatballs and simmer them in the broth for 10 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute. Serves 6 to 8.