In a large bowl, mix ground turkey, egg, bread crumbs, Parmesan, and spices with your hands until well combined (being careful not to over-mix). Form the turkey mixture into about 40 small meatballs. (See Note)
Heat 2 Tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the meatballs in a couple of separate batches (being careful not to crowd the pan) and brown them for about five minutes, turning occasionally.
Remove browned meatballs from the skillet to a large plate (they will not be cooked all the way through, but will finish cooking in the soup).
Meanwhile, heat 1 Tbsp olive oil over medium heat in a Dutch oven or soup pot until shimmering. Add onion, garlic, carrots, and celery and saute for about 7-8 minutes until veggies are beginning to soften, stirring occasionally.
Add broth, beans, water, and spices and bring to a full boil. Add in the pasta and meatballs, and bring the soup back to a slow boil. Continue to cook at a slow boil for 9-10 minutes, until pasta is al dente and meatballs are cooked through.
Stir in spinach, reduce heat to medium-low, and continue simmering for another couple of minutes, just until spinach is wilted.
Taste and season with sea salt and pepper to taste. Serve your Italian wedding soup garnished with additional grated Parmesan, to taste.
You can make the meatballs even smaller, if you like, but might reduce the browning time a bit if you choose to do so.
Easy Italian Wedding Soup with Turkey Meatballs from Mashup Mom: https://www.mashupmom.com/easy-italian-wedding-soup-with-turkey-meatballs/