Ingredients

• 2 slices stale white sandwich bread, crusts removed
• 3/4 pounds ground turkey
• 1/4 cup grated Pecorino Romano, plus more for serving
• 1/4 cup chopped fresh flat-leaf parsley
• 1 large egg, beaten
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 small onion, chopped
• 1 rib celery, diced
• 1 medium carrot, diced
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 1/4 teaspoon crushed red pepper flakes
• 1 head escarole (about 1 pound), coarsely chopped
• 8 cups chicken broth, homemade or low-sodium canned
• 1/2 cup chopped canned plum tomatoes
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
2. Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.
3. Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.