Use your hands to combine all the meatball ingredients (turkey, breadcrumbs, egg, Parmesan, oregano, basil, parsley, garlic, salt) together in a large bowl.
Roll the mixture into 1-inch balls then place on a baking sheet.
Bake the meatballs in the preheated oven for 12 minutes.
Take the meatballs out of the oven and set aside while you make the soup.
Heat the olive oil over medium-high heat in a dutch oven or large pot.
Add the tomatoes, onion, carrot, celery, and garlic to the pot and cook, stirring occasionally, until they begin to soften, about 5 minutes.
Stir in the water, thyme, bay leaves, 1 tsp salt, and 1/2 tsp black pepper then bring to a boil.
Stir in the beans and macaroni and cook until the pasta is tender, about 8 minutes.
Stir in the meatballs and spinach then reduce the heat to medium-low and simmer, stirring occasionally, for about 3 more minutes.
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