Italian Wedding Soup with Turkey Meatballs

cooking.nytimes.com

Melisa Crosby

12 cups chicken broth

2 tablespoons olive oil, plus additional for greasing and serving

1 pound lean ground turkey

½ cup panko bread crumbs

⅓ packed cup fresh parsley leaves, finely chopped

1 egg, lightly beaten

3 to 4 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon black pepper

½ cup freshly grated Parmesan cheese, plus more for serving

¾ cup orzo, ditalini, acini di pepe or another small soup pasta

3 packed cups baby spinach or kale, thinly sliced

1 lemon, zested and halved

¼ cup fresh dill, oregano or basil, roughly chopped (optional)

Directions at cooking.nytimes.com

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