Italian Wedding Soup With Turkey Meatballs

Ingredients

• 12 cups chicken broth
• 2 tablespoons olive oil, plus additional for greasing and serving
• 1 pound lean ground turkey
• 1/2 cup panko bread crumbs
• 1/3 packed cup fresh parsley leaves, finely chopped
• 1 egg, lightly beaten
• 3 to 4 garlic cloves, minced
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1/2 teaspoon black pepper
• 1/2 cup freshly grated Parmesan, plus more for serving
• 3/4 cup orzo, ditalini, acini di pepe or another small soup pasta
• 3 packed cups baby spinach or kale, thinly sliced
• 1 lemon, zested and halved
• 1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Method

1. Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
2. Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
3. Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.4 min timer
4. Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
5. Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well to wilt. Season with salt and pepper to taste.5 min timer
6. Divide the soup among 4 bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.