Start by finely chopping the onion in a food processor until it’s finely minced. In a large bowl, mix the ground turkey with the chopped onion, an egg, salt, and pepper, combining until just blended. Shape the mixture into 1-inch meatballs and set aside.

Heat a tablespoon of olive oil in a Dutch oven over medium heat. Once hot, add the meatballs, searing for 3-4 minutes until golden brown. Flip to brown the other side, then remove and set aside.

In the same pot, add another splash of olive oil and toss in the chopped carrots and celery. Sauté for 4-5 minutes until softened. Pour in the broth and bring to a gentle boil.

Add the diced potatoes and reserved meatballs back into the pot, along with the short pasta and bay leaves. Stir well, cover, and reduce heat to low. Simmer for about 12 minutes or until pasta and potatoes are tender.

Turn off heat and let the soup rest for about 10 minutes. Stir in fresh herbs just before serving. Ladle into bowls and enjoy.