A simmer in broth keeps the lean turkey meatballs moist and tender in this take on this darling of the soup world. This recipe rolls many of the aromatics and herbs into the meatballs so there’s no sauteing. It’s a brilliant shortcut that gets this family-friendly recipe on the table in a breezy 30 minutes.

Ingredients:

12 cups chicken broth

2 tbsp olive oil, plus additional for greasing and serving

450g lean ground turkey

½ cup panko breadcrumbs

⅓ packed cup fresh parsley leaves, finely chopped

1 egg, lightly beaten

3 to 4 garlic cloves, minced

1 tsp salt flakes

½ teaspoon black pepper

½ cup freshly grated parmesan, plus more for serving

¾ cup orzo, ditalini or another small soup pasta

3 packed cups baby spinach or kale, thinly sliced

1 lemon, zested and halved

¼ cup fresh

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