In a bowl, combine bread crumbs, egg, ground turkey, 4 minced garlic cloves, oregano, basil, chili flakes, parsley, 1/4 cup Parmesan, 2 tsp salt, and 1 tsp black pepper. Mix gently with your hands until just combined—don't overwork the mixture or the meatballs will be tough. Roll into small half-tablespoon-sized balls and place on a greased baking sheet. Bake at 375°F for 8-10 minutes until cooked through, then set aside. I find that slightly smaller meatballs cook more evenly and create a better texture in the soup.

Heat 1 tsp olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and 3 freshly minced garlic cloves with 1/2 tsp salt. Sauté for 3 minutes, stirring occasionally, until the vegetables begin to soften and the garlic becomes fragrant. This short cooking time allows the aromatics to bloom without losing their fresh qualities.

Add the chicken broth to the pot and bring to a boil over high heat. Once boiling, add the orzo and stir occasionally to prevent sticking. Cook for about 7 minutes until the orzo is nearly tender but still has a slight bite. The broth will continue to absorb into the pasta as it cooks, so don't let it get too soft.

Add the baked meatballs from Step 1 to the pot and stir gently to distribute throughout the soup. Reduce heat to low and turn off the heat, then immediately stir in the fresh spinach until it wilts, about 1 minute. Taste and adjust seasoning with black pepper as needed. I like to add a bay leaf to the broth at this stage for an extra layer of depth, though it's optional—just remember to fish it out before serving.

Ladle the soup into bowls, making sure each serving gets a good mix of broth, orzo, vegetables, and meatballs. Top each bowl with a generous sprinkle of Parmesan cheese and fresh parsley. Serve immediately while the soup is hot and the spinach is still vibrant.