For Chicken Broth:

1. Preheat oven to 400 degrees
2. Place cut up chicken in baking dish and salt and pepper
3. Place ½ C water in bottom of pan.
4. Place chicken in oven for 15 minutes uncovered.
5. Remove from oven and cover with foil and turn oven down to 350 degrees and cook for 45 minutes.
6. Remove chicken from pan and allow to cool.
7. Save chicken stock from bottom of pan.
8. (This process can be done a day or two in advance)

For the meatballs:

1. In a bowl combine the turkey, egg, garlic, bread crumbs and 2 TBSP of Parmesan cheese.
2. Mix until well combined.
3. Form small meatballs by using a teaspoon and rolling meat into round balls.
4. Place meatballs in sauté pan and cook until browned, over medium heat (about 15 minutes).
5. Remove from heat and set aside.
6. In a large stock pot, place oil, onions, celery, and carrot and sauté over medium heat for 15 minutes.
7. Add chicken base and liquid saved from roasting chicken, cook for 5 minutes.
8. Add 3 quarts of water and allow to come to boil.
9. Allow to simmer over medium heat for 30 minutes
10. Add orzo, diced chicken and cook until pasta is done.
11. Remove from heat and add roughly chopped spinach and meatballs.
12. Allow to sit covered for 5 minutes.
13. Serve in bowls and top with grated Parmesan cheese (optional)