– For the Meatballs – 1 pound ground turkey – ½ cup bread crumbs – 2 teaspoons garlic minced – 4 tablespoons flat leaf parsley chopped – ¾ cup freshly grated Parmegiano-Reggiano – 4 tablespoons whole milk use unsweetened almond milk if you’re dairy free – 1 egg lightly beaten – Season with kosher salt and freshly ground black pepper – For the Broth – 3 tablespoons extra-virgin olive oil – 1 cup finely chopped yellow or sweet onion – 1 cup finely chopped carrots – 1 cup finely chopped celery – 8 cups chicken broth – 2 cups water – 1 large bay leaf or two smaller – 1 cup small pasta – 4 cups chopped escarole 1 head – 3 cups fresh spinach chopped (in place of escarole)