Mix package of ground turkey, one egg, about ½ cup parmesean, dried parsley and salt and pepper. Mix together and form into small, quarter size meatballs. Refrigerate.
Make soup with 8-10 cups chicken broth. Chop up a head of escarole and add to broth. Add meatballs when escarole is cooked.
Cook 1 cup of orzo separately and add to soup when serving.