Never too warm for soup...right?

Here's another Smitten Kitchen recipe that has been a hit at least twice. If looks as though the meat balls are floating above the cutting board--they're in a glass pyrex. I'm a meatball making pro after making (literally) thousands for Karen Hunter--all in uniform size and shape.

I also admit that it is too warm for soup. I made this soup forever ago, when snow was still a possibility, and kept forgetting to post it. But this soup is delicious and filling--I can barely handle one bowl. And who knows: I have a sweater and a flannel on today. It is kind of cold in Cleveland.

I used Rapunzel vegan bullion cubes instead of the chicken broth, mostly because it's cheaper and still tastes fantastic, however, it's probably also more healthful. I can also never find escarole, and instead decided on spinach, which is just delicious wilted in soup.

Spinach and Orzo Soup with Meatballs
from Smitten Kitchen

1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups (or more) low-salt chicken broth, or 3-4 Rapunzel Vegan Bullion Cubes (Herb with Sea salt)
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups baby or chopped spinach (1 bag)

1. Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes.
2. 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; cover and chill 30 minutes. While you wait, chop the carrots.
3. Bring 8 cups chicken broth/water with bullion cubes to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes.
4. Add turkey meatballs and simmer 10 minutes.
5. Stir in spinach and simmer until turkey meatballs, orzo, and spinach are tender, about 5 minutes longer.
6. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.) Ladle soup into bowls and serve.