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Make meatballs: In a food processor or blender, puree onion, egg, ¼ teaspoon of salt and pepper to taste. Alternatively, you can use grater to grate onion and mix with other meatball ingredients.
Transfer to a medium bowl along with ground turkey and mix well with your hands.
Preheat 5-6 quart Dutch oven or skillet on medium heat and swirl 1 tbsp of oil to coat. Alternatively you can use skillet for frying and then large pot for soup. Dutch oven makes this soup one pot.
Using a small scoop or tablespoon, form golf size meatballs and add in a single layer to the pot with oil, leaving some room between balls for easy flipping.
Fry for a minute or so or until browned (happens fast), carefully flip with small silicone spatula, and fry for another minute. Transfer to a plate and repeat this step with remaining meat and adding more oil. Set meatballs aside.
Make soup: Add 2 teaspoons of oil, carrots and celery; saute for 3 minutes, stirring occasionally.
Add broth, cover and bring to a boil.
Add potatoes, meatballs, pasta, bay leaves, ¾ tsp salt and pepper. Bring to a boil, cover, reduce heat to very low and cook for 12 minutes.
Turn off heat and let soup sit for 10 minutes covered. Flavours will really "marry each other" and soup will thicken a bit and pasta "get there".
Add parsley, stir and serve hot.