Greens, Orzo and Meatball Soup
A variation on Italian Wedding Soup.

This makes 4 main-course servings, although with kids, we find it feeds 6.
Meatballs:
1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces ground turkey
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Assembly:
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup (about 4.75 ounces or 135 grams) orzo or other tiny-shaped pasta
4 cups coarsely chopped escarole (about 1/2 medium head), swiss chard, kale, or baby spinach (about 3 ounces of leaves)

Directions:
Make meatballs: Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand one minute. Add turkey, parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; chill while you prepare the next steps, or 30 minutes, if you have the time.

Assemble the soup:: Bring chicken broth to a boil in large (4 to 5-quart) pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped greens and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

Do ahead: This be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if needed or desired. Leftovers go over well in thermoses for lunch the next day.