In a large mixing bowl, combine the ground turkey, panko breadcrumbs, grated Parmesan cheese, beaten egg, 2 cloves of minced garlic, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined, being careful not to overmix.

Roll the mixture into small, 1-inch meatballs. You should get about 24-28 meatballs.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in a single layer (work in batches if necessary) and brown on all sides, about 4-5 minutes. The meatballs do not need to be cooked through. Transfer the browned meatballs to a plate and set aside.

Reduce the heat to medium. If the pot is dry, add the remaining 1 tablespoon of olive oil. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften.

Add the remaining 3 cloves of minced garlic and cook for another minute until fragrant.

Pour in the chicken broth, diced tomatoes (with their juice), and the bay leaf. Increase heat and bring the soup to a boil, then reduce heat to a simmer.

Stir in the small pasta. Return the browned meatballs to the pot. Let the soup simmer gently for 10-12 minutes, or until the pasta is al dente and the meatballs are cooked through.

Remove the pot from the heat. Stir in the fresh spinach and chopped parsley until the spinach has wilted. Remove the bay leaf.

Taste the soup and season with additional salt and pepper as needed. Ladle into bowls and garnish with extra fresh parsley and a sprinkle of Parmesan cheese, if desired.