Italian Wedding Soup (Lightened Up)

1. Preheat oven to 350°F.
2. Mix together the ground turkey, parsley, eggs, breadcrumbs, parmesan, dried basil, onion powder and salt. Form into small 1" meatballs and place on a greased baking sheet; bake for 25 minutes, turning in between.
3. In a large pot over medium heat, sauté the garlic, onions and carrots in olive oil with salt and pepper until onions are translucent (~5 min). Add the chicken broth and beef broth and bring to a boil.
4. Add the meatballs and cover/simmer for 10 minutes. Add the spinach and bring back up to a boil; turn off the heat.
5. In a separate pot, boil the orzo until al dente (7 minutes) and then drain and serve on the side.