2-1/2 tbsp of grated Parmesan, Romano and Asiago cheese blend
salt and pepper to taste
½ tsp dried parsley
½ cup grated fresh onion
3 tbsp olive oil
1 cup diced onion
2 carrots sliced thin
3 cloves garlic
1 pinch red pepper flake (more or less to taste)
½ tsp dried basil
½ tsp dried oregano
½ tsp dried parsley
2-1/2 quarts chicken stock
2 cups fresh spinach
1 cup orzo - more or less to taste
Salt and pepper to taste
Instructions
In a large bowl combine milk, salt, pepper and egg until incorporated.
Add cubed bread and allow to absorb completely.
Add parsley, grated onion, cheeses and ground turkey and gently mix until well combined.
Remove the mixture in heaping tablespoons and roll in the palms of your hand until the meatballs are round in shape. Repeat for remaining meat mixture. You can do this ahead of time and keep in the refrigerator until they are needed. If you want a soup with lots of meatballs you can use all of them, or set meatballs on a sheet pan in the freezer and then transfer to a freezer safe bag once frozen for another time.