1. Make meatballs: In a bowl, combine 150g ground turkey, 25g beaten egg, 15g breadcrumbs, 10g grated Parmesan, 3g minced garlic, 5g chopped parsley, and black pepper. Form into 16-20 small meatballs. 2. Heat 5ml olive oil in a large pot over medium heat. Brown meatballs on all sides, about 5 minutes (they don’t need to be fully cooked). Remove and set aside. 3. In the same pot, heat remaining 5ml olive oil. Add 100g diced onion, 100g diced carrots, and 75g diced celery. Cook for 5 minutes until softened. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 1L chicken broth, 2g Italian seasoning, and 1g red pepper flakes (if using). Bring to a boil. 6. Add 50g orzo pasta and simmer for 7 minutes. 7. Return meatballs to pot and simmer for 5 more minutes until meatballs are cooked through and pasta is tender. 8. Stir in 100g spinach and 10ml lemon juice. Cook until spinach is wilted. 9. Serve garnished with remaining 5g chopped parsley and 5g grated Parmesan.