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