Italian Wedding Soup with Turkey Meatballs

Preheat the Oven - Set the oven rack to the center position and preheat to broil. Line a large sheet pan with foil and grease with olive oil. Set aside.
Make the Meatball Mixture - In a medium bowl combine ground turkey, egg, breadcrumbs, parmesan cheese, onion, parsley, oregano, garlic, black pepper, and salt.
Form the Balls - Roll the mixture into 2 tablespoon-sized balls (about 1 ¼-inch in diameter). This recipe makes about 20 to 22 meatballs. Evenly place meatballs onto the greased sheet pan.
Cook the Meatballs - Broil for 8 to 10 minutes, until lightly browned on top. Remove from the oven and set aside.
Saute the Vegetables - Heat olive oil over medium heat in a large heavy-bottomed pot. Add garlic, onion, carrots, and celery. Saute until softened, about 5 minutes, stirring occasionally.
Add the Meatballs - Add ½ teaspoon salt, stir, and cook another 2 minutes. Add chicken stock and bring to a boil over high heat. Once boiling, add the meatballs and cook for 5 minutes.
Cook the Pasta - Reduce heat to medium-high and add pasta. Cook for 7 minutes or according to the manufacturer's instructions. Turn off the heat. Add the spinach and stir into the soup until wilted, about 1 minute. Taste and season with more salt and pepper as needed.
To Serve - Garnish with grated parmesan and freshly cracked black pepper.