Ingredients

• 2/3 cup finely grated fresh Parmesan
• 3/4 pound ground turkey or lean ground beef
• 1/2 small onion, finely chopped
• 1/2 cup fresh bread crumbs
• 1/2 cup cooked, squeezed dry, and chopped spinach
• 1 large egg, lightly beaten
• Coarse salt
• 2 tablespoons extra-virgin olive oil
• 8 ounces star-shape pasta (or any small pasta, such as orzo)
• 4 cups chicken stock or broth

Instructions

1. Bring a large pot of salted water to a boil.
2. Set aside 4 tablespoons of the cheese.
3. Combine the ground meat, onion, bread crumbs, spinach, egg, 3/4 teaspoon of the salt, and the remaining cheese in a medium bowl. Shape into 30 meatballs, each 1 inch in diameter.
4. Heat the oil in a large, heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium-low; add the meatballs and cook, turning, until lightly browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to a large saucepan.
5. Meanwhile, add the pasta to the boiling water and cook according to the package directions; drain.
6. Add the chicken stock to the browned meatballs and bring to a boil. Reduce heat and simmer until the meatballs are just cooked through, about 5 minutes. Stir in the pasta and salt to taste.
7. Ladle the soup into bowls and sprinkle with the reserved cheese.