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Preheat oven to 375°F. Line a baking sheet with edges with parchment paper, foil, or grease the pan.
In a large bowl, add in all of the meatball ingredients. Gently mix until just evenly combined. Do not over mix or the meatballs will be tough.
Measure ½ tablespoon of the turkey and gently roll into small meatballs. Place each meatball on the prepared baking sheet spaced apart. The meatballs will shrink slightly while cooking so they can be fairly close together. Repeat with remaining meat until all meatballs are shaped.
Bake the meatballs until cooked through and golden brown, 8 to 10 minutes. Remove from oven and set aside while you prepare the soup.
In a large soup pot or Dutch oven heat olive oil over medium heat. Add in the garlic, onion, carrots and ½ tsp of salt. Sauté until vegetables have softened slightly, about 3 minutes, stirring occasionally.
Add in the chicken broth. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium high and add in the orzo and cooked meatballs.
Cook for 7 minutes or according to orzo pasta package instructions. Turn off heat once the pasta is cooked through. Season to taste with salt and pepper.
Optional: Add spinach and stir into the soup until wilted, about 1 minute.
Serve soup topped with fresh grated parmesan cheese, fresh chopped parsley and crusty bread to dip. Enjoy!