Yield: 4 Ethnicity: Italian   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Turkey Meatballs

4 Cups TURKEY BROTH or canned low-sodium chicken broth

1/2 Cup orzo pasta

1 Medium carrot, peeled and grated

2 Cups cleaned fresh spinach, roughly chopped

1 Pound ITALIAN STYLE TURKEY MEATBALLS, cut into eighths

4 Tablespoons 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.

Recipe Source: Recipe and photo courtesy of Honeysuckle White® and Shady Brook Farms® Turkey