For Chicken Broth

1. Preheat oven to 400°F (204°C).
2. Place cut up chicken in a baking dish, season with salt and pepper, and add ½ cup water to the bottom of the pan.
3. Place chicken in the oven uncovered for 15 minutes.
4. Remove from oven, cover with foil, reduce oven temperature to 350°F (177°C), and cook for 45 minutes.
5. Remove chicken from pan and allow to cool.
6. Save chicken stock from the bottom of the pan.

For the meatballs

1. In a bowl, combine turkey, egg, garlic, bread crumbs, and 2 tablespoons of Parmesan cheese.
2. Mix until well combined.
3. Form small meatballs using a teaspoon and rolling the meat into round balls.
4. Place meatballs in a 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 reserved chicken stock; cook for 5 minutes.
8. Add 3 quarts of water and bring to a boil.
9. Simmer over medium heat for 30 minutes.
10. Add orzo and diced chicken; 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).