In large bowl combine ground turkey, onions, garlic, Italian seasoning, salt, panko and egg. Mix until thoroughly combined.

Roll mixture into 1-inch meatballs and set aside.

In large pot over medium heat, heat avocado oil. Add meatballs and brown on all sides, in batches, if needed, and remove from pot.

Reduce heat under pot to medium, add onion and sauté until just softened. Add garlic, sage and rosemary and sauté 1 minute longer.

Add chicken broth to pot along with diced tomatoes. Return meatballs to pot. Heat to boil and lower heat to simmer about 6 minutes.

Add zucchini noodles and simmer 4 minutes more. Add spinach to pot and stir until just wilted.

Season with salt and pepper to taste. To serve, garnish with fresh parsley.