Step 1

Set oven rack to the center position and preheat to broil.

Step 2

Line a large sheet pan with foil and grease with olive oil. Set aside.

Step 3

In a medium bowl combine ground turkey, egg, breadcrumbs, parmesan cheese, onion, parsley, oregano, garlic, black pepper, and salt.

Step 4

Roll turkey meatball mixture into 2 tablespoon-sized balls (about 1 ¼-inch in diameter). Recipe makes about 20 to 22 meatballs.

Step 5

Evenly place meatballs onto the greased sheet pan.

Step 6

Broil meatballs for 8 to 10 minutes, until lightly browned on top. Remove from the oven and set aside.

Step 7

Heat olive oil over medium heat in a large heavy-bottomed pot.

Step 8

Add garlic, onion, carrots, and celery. Saute until vegetables have softened, about 5 minutes, stirring occasionally.

Step 9

Add ½ teaspoon salt, stir and cook another 2 minutes.

Step 10

Add chicken stock and bring to a boil over high heat. Once boiling, add the meatballs and cook 5 minutes.

Step 11

Reduce heat to medium-high and add pasta. Cook for 7 minutes or according to manufacturer's instructions. Turn off heat.

Step 12

Add the spinach and stir into the soup until wilted, about 1 minute. Taste and season with more salt and pepper as needed.

Step 13

Serve soup topped with grated parmesan cheese and freshly cracked black pepper.