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1
Make the Meatballs:
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2
Place the bread in a bowl and pour the milk over it. Let it soak for 5 minutes.
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3
While the bread soaks, saute the garlic in the olive oil until translucent.
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4
Add the garlic in oil, the ground turkey, the egg yolk, the parsley, and salt and pepper to the bowl. Use a fork to gently mix together--the less you handle the meat, the lighter the meatballs will be.
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5
Divide mixture into 12 equal parts and form into balls.
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6
Bring broth to a simmer and gently drop in the meatballs. Simmer 5-10 minutes, just until cooked through. Remove from the broth with a slotted spoon and set aside; keep warm.
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7
Make the Soup:
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8
Return the broth to a boil and add the orzo. Cook for 10 minutes.
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9
When orzo is almost done, add the spinach and return the meatballs to the soup. Add parsley.
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10
For the Stracciatella:
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11
Break the egg into a small bowl, add the water, and stir briefly. Stir in the grated parmigiano cheese.
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12
Quickly stir the soup, then drizzle in this egg-cheese mixture slowly so that the heat of the soup will quickly form the mixture into cooked strands.
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13
To Serve:
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14
Season soup to taste with salt and pepper.
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15
Ladle into warmed bowls and serve immediately.
