1. Heat the broiler to high and set the oven rack 6-8 inches from the heat.

2. Combine chicken broth and 2 tbsp oil in a large pot and bring to boil.

3. Combine turkey, panko, parsley, egg, garlic, salt, pepper, and Parmesan in a large bowl with fork or clean hands until combined.

4. Gently roll the mixture into 12 2" or 20 1.5" meatballs and transfer to a lined and greased baking sheet or baking mat.

5. Broil the meatballs until brown on two sides, turning halfway through, about 3-4 minutes per side.

6. Add pasta to the boiling broth and cook over medium heat until al dente, then lower the heat to low simmer.

7. Add meatballs to the broth and simmer on low until completely warmed through, 3-5 minutes, stirring occasionally.

8. Remove from heat, then add spinach, basil, and lemon zest, stirring well until wilted.

9. Season with salt and pepper to taste.