To Make the Stock
- 2 pounds turkey legs (about three legs, no thigh)
- 1/2 fresh parsley with stems (the more stems the better)
- 2 medium carrots washed and cut into quarters
- 1 large stalk celery cut into quarters
- 1 leek, white only cleaned of sand and quartered
- 1 garlic clove smashed
- 2 teaspoons kosher salt
- 4 black peppercorns whole
- 1 bay leaf
- 2 quarts water
To Make the Meatballs
- 1 pound ground turkey
- 1/4 cup onions, minced
- 1 cup bread crumbs
- 1/2 cup milk
- 2 eggs
- 2 tablespoons fresh parsley chopped
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Prepare the Soup
- 1 tablespoon extra virgin olive oil
- 1 cup onions diced
- 1/2 cup celery diced
- 2 cups carrots, diced into bite sized pieces
- 1 cup leeks, white only cleaned of sand and diced
- Stock from cooked turkey legs (about six cups)
- 1 quart additional chicken stock (carton or canned)
- Cooked meatballs
- 5 ounces fresh spinach
- 1/2 cup dry orzo pasta
- Cooked turkey meat, about one pound
- 1 cup grated Parmesan cheese, divided