In a large saucepan over medium-high heat, sauté the olive oil, onions, and carrots until tender, about 5 minutes. Bring the chicken stock and, if using, the Parmesan cheese rind to a boil while covered.

Meanwhile, in a large mixing bowl, combine the ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt, and cheese. Using your (clean) hands, carefully incorporate all of the ingredients until thoroughly mixed.

Form little meatballs, approximately 1 tbsp apiece; you'll have around 40. Place them on a sheet pan and broil on the second rack from the top until brown, about 8 to 10 minutes.

When the stock reaches a boil, add the meatballs, pasta, and chopped escarole.

Add fresh black pepper, salt if required, and simmer for about 10 minutes, or until the spaghetti and meatballs are well cooked. Remove the parmesan cheese rind and serve.

Press sauté and add the oil, onions, and carrots. Saute for 4 to 5 minutes, stirring occasionally, before pressing cancel and adding the chicken stock and, if desired, the Parmesan cheese rind to the saucepan. Cover and cook under high pressure for 10 minutes to come to a boil. Quick or natural release.

Meanwhile, in a large mixing bowl, combine the ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt, and cheese. Using your (clean) hands, carefully incorporate all of the ingredients until thoroughly mixed.

Form little meatballs, approximately 1 tbsp apiece; you'll have around 40.

When the stock reaches a boil, add the meatballs, orzo, and chopped escarole. Add fresh pepper, adjust the salt as required, cover, and cook under high pressure for 5 minutes, then quickly release. Remove the parmesan cheese rind and serve.