Chard, orzo and turkey soup

I have been making this soup for years. It's kind of an Italian version of chicken noodle soup. It's light with mild flavors, perfect for this winter season if you have just caught cold and need some plain soup to soothe you.

Ingredients:

1 bunch of chard, rinsed and chopped
1/2 cup of orzo
1 carrot, peeled and chopped
1/2 small yellow onion, minced
6 cups chicken broth

For meatballs:
1 small egg
1/4 cup breadcrumbs
1/2 yellow onion
1/2 pound of ground turkey
1 clove or garlic, minced
1 handful of fresh chopped parsley or cilantro
1/4 cup freshly grated parmesan
salt, pepper

In a medium-sized pot, sautee the onion and carrots with 1 tablespoon of olive oil until onion is translucent. Next add the broth and chard. Keep heat going at medium until chard is wilted. Add orzo and cook for 10 minutes. I like to make my meatballs tiny so they are bite-sized and you don't have to break them up in the bowl with your spoon and send broth flying everywhere! Form meatballs and plop raw meatballs into the soup one at a time. Cover pot and let simmer for another 15 minutes, or until orzo is completely cooked and meatballs are tender and cooked through. Add salt/pepper to taste, and serve with a spinach salad and warm bread!