This is lovely stand alone orzo dish.  It can be served rather soupy with minty meatballs on top.  (Recipe for meat balls below.)

Ingredients for orzo:

2 Tbs. of butter
2 cloves of garlic, minced
1 1/4 cup of Orzo
3 cups of broth

3 c. packed baby spinach (about 3 oz.)
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1/2 c. crumbled feta, divided

Directions for Orzo:

    In a large straight-sided skillet over medium-high heat, melt butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add orzo and cook, stirring constantly, until orzo is toasty-smelling, about 2 minutes more.  
​    Pour broth into skillet, add a few grinds of pepper, and bring to a boil. Reduce heat to medium-low and continue to simmer, uncovered, stirring frequently and scraping bottom of pan to ensure orzo doesn't stick, until orzo is tender and broth is mostly absorbed, 10 to 12 minutes. 
​   Stir in spinach, lemon zest, lemon juice, and 1/2 cup feta until combined and spinach is just wilted, about 2 minutes; season with salt and pepper.   Spoon orzo mixture into bowls.  Sprinkle with  1/2 cup feta, drizzle with oil, and top with more lemon zest, if desired

Ingredients for minty meatballs:

1 Tbsp. olive oil
1 lb.  ground turkey (preferably 93% lean)
1 c. panko bread crumbs
1 large egg
3 Tbsp. finely chopped fresh mint leaves

1 Tbsp. sweet paprika
2 cloves garlic, finely chopped
1 Tbsp oil
1/2 tsp. salt
​1/4 tsp pepper

Directions for minty meatballs:

   Preheat oven to 400º. Line a baking sheet with parchment or foil and drizzle with oil. In a medium bowl, combine turkey, panko, egg, mint, paprika,  garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
   Using a scoop or spoon, scoop 2 tablespoons turkey mixture and roll into 18 (1 1/2") balls. Arrange on prepared sheet.
    Bake meatballs, shaking sheet halfway through, until cooked through and golden brown, about 15 minutes.
    Put orzo in a pasta dish and top with 3 or 4 meatballs and extra mint as desired.