1. In a large bowl, combine ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, pesto, salt, and pepper. Mix with hands until well combined, then roll into 40–45 mini (½-inch) meatballs.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add meatballs in batches and brown on all sides for 5–6 minutes per batch. They do not need to cook through; they’ll finish in the soup. Transfer browned meatballs to a plate.

3. In a large soup pot, heat ½ tablespoon olive oil over medium heat. Add garlic, onion, and carrot. Sauté for 3–5 minutes, until onions and carrots begin to soften.

4. Add crushed tomatoes, coconut milk, chicken broth, Italian seasoning, orzo, salt, and pepper. Stir to combine.

5. Return browned meatballs to the pot. Bring soup to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender.

6. Stir in spinach and cook for another minute until wilted. Taste and adjust seasonings as needed.

7. Serve hot with a swirl of basil pesto, shredded Parmesan cheese, and optional crackers or garlic bread.