Turkey Meatball Soup with Spinach and Orzo Recipe

Ingredients

• 2 slices white bread or 1 soft dinner roll (about 3-inches across), left out overnight
• 1/4 cup (60 ml) whole or reduced-fat milk
• 1 large egg
• 1/4 cup (32 g) grated Parmesan cheese
• 1 pound ground turkey, preferably dark meat or at least 85% lean
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 2 stalks celery, halved lengthwise and thinly sliced
• 3 medium carrots, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 cups (2000 ml) chicken stock
• 1/2 cup (70 g) orzo pasta
• 8 loosely packed cups (5 ounces) baby spinach, with any long stems removed
• 1 cup (128 g) grated Parmesan, for serving