Turkey Meatball Soup

1. Beat the egg and water well in a small bowl. Stir in the breadcrumbs, and set aside for 5 minutes.
2. Place the turkey in a large bowl with the parmesan cheese, parsley, garlic, salt and pepper.
3. By now the breadcrumbs have absorbed the egg and water, and has thickened to a paste-like consistency. Add the breadcrumb mixture to the rest of the meatball ingredients. Mix and knead with your hands until well blended.
4. Wet your hands, pinch a small piece of the turkey mixture, and roll it between your hands to form small, bite sized meatballs. I usually get between 55-60 meatballs. Chill the meatballs in the refrigerator for 30 minutes.
5. Pour the chicken broth into a large stock pot, and bring it to a boil over high heat.
6. Reduce the heat to medium, and add the carrots and the orzo. Simmer for about 7 minutes or until carrots are soft.
7. Add the meatballs, one at a time, and once they are all added, continue simmering for 10 minutes.
8. Stir in the chopped bok choy, and continue to simmer until meatballs are done, and the bok choy is soft; about 5 more minutes.
9. Taste and add additional salt and pepper, to taste. This is a thick soup. Add more chicken broth to thin it out, if you like.
10. Ladle soup into bowls and serve with crusty bread.