Preheat oven to 400 degrees.

Place bread in a small bowl with milk. Let rest for 10 minutes.

In a large skillet, melt butter, sauté on medium high heat 1 of the shallots, sage, 1 clove of garlic, flat leaf parsley, old bay, salt & pepper for 1 minute until shallots are softened. Do not clean pan. Set aside. Place shallot mixture in the bowl of a food processor fitted with a blade. Add milk soaked bread, egg and turkey to the food processor. Pulse until ingredients just come together. Using a medium size scoop, shape mixture in balls and place on a sheet pan lined with parchment paper. Drizzle with 1 TBSP of olive oil. Roast at 400 degrees for 15 minutes until just browned. (The inside may still be undercooked. )

While the meatballs are roasting, heat remaining olive oil in the skillet. Add remaining garlic and 1 cup orzo and sauté for 1 minute on low heat until the garlic is fragrant. Stir in the bouillon & coat the orzo well. Stir in the wine & water. Bring to a simmer stirring constantly so the orzo does not stick to the bottom of the pan.

Stir in the cream, spinach and Parmesan. Nestle the meatballs in the orzo, cover, reduce heat to low and simmer for 10 minutes. Add more water if needed.