Chicken Soup With Mini-Meatballs - cooking recipe

Ingredients

3/4 lb ground turkey
1/4 cup cold water
1 egg, beaten
1/3 cup onion, finely minced
1/2 cup plain breadcrumbs
1/2 cup parmesan cheese, freshly grated
1/2 teaspoon salt
fresh ground black pepper
8 cups chicken broth
2 large carrots, chopped
1/2 onion, chopped
2 celery ribs, chopped
1 cup orzo pasta or 1 cup Italian pastina
1 (10 ounce) package fresh spinach, washed trimmed and torn into bite-size pieces

Preparation

In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.
Shape the mixture into small 1-inch meatballs.
In a large pot, combine the broth, carrots, celery, 1/2 large onion 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 broth for 15-20 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute.
(I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).