In a medium mixing bowl, combine the ground turkey, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Use your hands to mix gently until just combined.

Roll the turkey mixture into small, bite-sized meatballs (about 1 inch in diameter) and set them aside on a plate.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.

Pour the chicken broth into the pot and bring the mixture to a gentle boil.

Carefully drop the turkey meatballs into the boiling broth one by one. Reduce the heat to medium-low and let them simmer for about 5 minutes.

Add the small pasta to the pot. Continue to simmer for another 8 to 10 minutes, or until the pasta is tender and the meatballs are fully cooked through.

Stir in the fresh spinach and let it wilt in the hot soup for about 1 minute.

Taste the broth and add more salt or pepper if needed. Serve hot, garnished with fresh parsley.