3 qt TURKEY BROTH or canned low-sodium chicken broth
1-1/2 c orzo pasta
3 Medium carrots, peeled and grated
6 c cleaned fresh spinach, roughly chopped
3 lbs ITALIAN STYLE TURKEY MEATBALLS, cut into eighths
3/4 c grated Parmesan cheese
In a stock pot, heat the broth until boiling.
Add orzo, carrot and spinach and return to a boil.
Reduce heat, add meatballs and simmer for 10 minutes, stirring often to prevent sticking.
Cook until orzo is al dente and turkey is cooked through to 165 degrees F. Hold warm for service.
Per service order: spoon into individual serving bowls. Sprinkle with Parmesan.