In a bowl combine the turkey, egg, garlic, bread crumbs and 2 TBSP of Parmesan cheese.
Mix until well combined.
Form small meatballs by using a teaspoon and rolling meat into round balls.
Place meatballs in sauté pan and cook until browned, over medium heat (about 15 minutes).
Remove from heat and set aside.
In a large stock pot, place oil, onions, celery, and carrot and sauté over medium heat for 15 minutes.
Add chicken base and liquid saved from roasting chicken, cook for 5 minutes.
Add 3 quarts of water and allow to come to boil.
Allow to simmer over medium heat for 30 minutes
Add orzo, diced chicken and cook until pasta is done.
Remove from heat and add roughly chopped spinach and meatballs.
Allow to sit covered for 5 minutes.
Serve in bowls and top with grated Parmesan cheese (optional)