If baking meatballs, preheat oven to 400 F degrees. Line a cookie sheet with parchment paper.

Combine the ground turkey, garlic, parsley, Parmigiano-Reggiano, milk, egg, salt and pepper in a bowl and mix gently with a fork. If the mixture seems too loose, add a little bit more breadcrumbs until it’s a consistency you can use to form the meatballs.

Using a small cookie scoop or a Tablespoon, scoop the meatballs into 1/2” round balls. Place on a parchment lined baking sheet. Repeat to make all of the meatballs. Set aside. If baking the meatballs, place them in a 400° F oven for 15 minutes.

If making in skillet: In large skillet, add a tablespoon of olive oil. When it’s heated and shimmering, add in the meatballs and brown (you don’t need to cook all the way). Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup.

Remove the meatballs and let them drain a paper towel lined dish while you prep the soup.

While the meatballs are baking – heat the olive oil over medium-low heat in a large pot. When the oil begins to shimmer, add the diced onions, carrots and celery. Sauté until onion is softened and translucent – approximately 8-10 minutes, stirring frequently.

Next, add in the broth, water, salt, pepper and bay leaf.

Bring to a boil. If using escarole, add it in now. Reduce the heat to medium. The escarole will cook pretty fast. It won’t need more than 15 minutes.

Add the meatballs. Add the pasta (if you’re not cooking it in the soup, cook the pasta in a small pot of salted boiling water according to the directions on the box). Add the cooked pasta to the soup.

Simmer for 10-15 minutes, until the meatballs are cooked through.

If using spinach, add it in the end and cook until it barely wilts. Add the cooked pasta to the soup.

Ladle the soup into bowls. Enjoy!