Heat a large pot over med-high heat and add the chicken broth, bring it to a boil, covered.

Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.

Form small meatballs, about 1 tbsp each, you'll get about 40.

When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.

Add fresh pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until orzo and meatballs are cooked.

Pour the chicken broth in the pot, cover and cook high pressure 1 minute to bring it to a boil. Quick or natural release.

Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.

Form small meatballs, about 1 tbsp each, you'll get about 40.

When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole. Add fresh pepper, adjust salt as needed, cover and cook high pressure about 5 minutes, quick release.