4 c TURKEY BROTH or canned low-sodium chicken broth
1/2 c orzo pasta
1 Medium carrot, peeled and grated
2 c cleaned fresh spinach, roughly chopped
1 lb ITALIAN STYLE TURKEY MEATBALLS, cut into eighths
4 tbsp grated Parmesan cheese
In a medium-large saucepan, 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.
Spoon into individual serving bowls and top with Parmesan.