Combine ground turkey, eggs, bread crumbs, Parmesan cheese, dried basil and minced onion. Roll into ¾ inch balls and place aside.
In a Dutch oven saute the diced onion. Pour in the chicken broth and bring to a boil. Mix in spinach and carrots. Place the meatballs on a spoon and gently add the meatballs to the broth. Do not stir the meatballs right away. Allow the meatballs to cook for about five minutes and then stir the mixture.
The mixture can simmer as long as necessary until the pasta is needed. Once the pasta is needed turn the soup to medium to cook the pasta to your consistency. If you are not looking to simmer the soup all day, the pasta can be added once the meatballs are fully cooked and no longer pink.
Recipe by The NY Melrose Family at http://thenymelrosefamily.com/2012/11/italian-wedding-soup.html