Finely chop 1/3 of onion, thinly slice remainder. In a large bowl, combine chopped onion, dried tomatoes, 1 teaspoon Italian seasoning. Add ground turkey, egg, bread crumbs, and salt. Mix well. Shape into 12 meatballs.

In a deep pan, brown meatballs in oil. Drain. Place meatballs, sliced onion, in slow cooker. Add broth, fennel, garlic, 1 teaspoon Italian seasoning, and pepper. Cover, cook on high for 4-5 hours.

Stir in orzo. Cover, cook 15 minutes more. Stir in spinach. Cook 5 minutes.

Serve.

Submitted by: Sherry Monfils