In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes.
Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.
Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Add the broth, tomatoes, parmesan cheese rind, salt and pepper.
Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes.
Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed.
Serve with extra grated cheese on the side if desired.
*If you want to make this gluten free, use gluten-free bread crumbs and be sure to check the labels on the chicken broth.