In a large bowl, combine ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Mix thoroughly and roll into ½ inch mini meatballs.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Once shimmering, add meatballs and brown for about 5-6 minutes until cooked through.

In a large pot, heat ½ tablespoon of olive oil. Sauté finely chopped onion and sliced carrot for 3-5 minutes until onions are translucent.

Stir in crushed tomatoes, coconut milk, broth, Italian seasoning, and orzo. Add browned meatballs, bring to a boil, then reduce heat and simmer for 15-20 minutes.

Once orzo is cooked, stir in spinach and cook for an additional minute until wilted.

Ladle into bowls, garnish with Parmesan cheese and serve hot with garlic bread.