Cook the orzo per package instructions, drain and set aside.

In a medium bowl, combine the ground turkey, Parmesan cheese, 3 tablespoons of pesto and salt, using your hands to gently mix the ingredients together.

Using a small 1-ounce scoop or a teaspoon, form the meat mixture into 1 1/2-inch balls. In a large heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add the meatballs and fry on all sides (in batches if needed) until the meatballs are browned and cooked through. Remove the meatballs from the pot and set aside.

In the same pot on medium heat, add the remaining olive oil and the onion. Cook until transparent (about 3 minutes) then add the garlic until fragrant (about 30-60 seconds). Add in the carrots and celery and cook for an additional 3-5 minutes, until slightly softened.

Add the chicken stock, Italian seasoning, remaining 2 tablespoons of pesto, and meatballs to the pot. Simmer for 15-20 minutes on the low heat setting.

Stir in the cooked orzo and spinach, season with the parsley, salt and pepper as desired, and remaining fresh Parmesan on top of each bowl before serving!