Jerusalem Artichoke Spaghetti With Turkey Meatballs

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2 slices white bread, crusts removed and coarsely ground into crumbs (about 3/4 cup)

3 tablespoons skim milk

3/4 pound ground white-meat turkey

3 tablespoons chopped dill, plus sprigs for garnish

6 tablespoons (about 1 1/2 ounces) crumbled feta

1 1/2 teaspoons minced garlic

Kosher salt

1/4 teaspoon freshly ground pepper

8 ounces Jerusalem artichoke spaghetti

1 bunch Swiss chard, leaves only, cut crosswise into 1-inch strips (8 cups)

2 tablespoons extra-virgin olive oil

1 1/4 cups chicken stock

2 to 3 teaspoons lemon juice

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