Italian Wedding Soup

For chicken broth:
Preheat oven to 400 F. Place cut up chicken in a baking dish and sprinkle with salt and pepper.
Place the water in the bottom of the pan. Place chicken in oven and bake for 15 minutes uncovered. Remove from oven, cover dish with aluminum foil and turn oven temperature down to 350 F. Bake for 45 minutes.

Remove chicken from oven and allow to cool (this can be done 1-2 days early). Save chicken drippings from bottom of pan. Remove chicken bones and dice chicken before using.

For the meatballs:
In a bowl combine the turkey, egg, breadcrumbs, garlic and 2 tablespoons of Parmesan cheese. Mix until well combined. Form the mixture into small meatballs by using a teaspoon and rolling meat between your hands. Place meatballs in a saute pan and cook over medium heat until browned on all sides. Remove from heat and set aside.

For the soup:
Into a large stock pot add oil, onions, celery and carrots and saute over medium heat for 15 minutes until translucent. Add chicken base and liquid saved from chicken. Cook for 5 minutes. Add the water and allow to come to a boil. Reduce heat and allow to simmer for 30 minutes.

Add orzo and diced chicken and cook until pasta is tender about 15 minutes. Remove from heat and add roughly chopped spinach and meatballs. Cover and allow to sit for 5 minutes.

Serve in bowls and top with Parmesan cheese (optional).