Prep your aromatics: Finely chop the onion and mince the garlic. Zest the lemon and set aside. Chop the parsley.

Make the meatball mixture: In a bowl, combine ground turkey, egg, almond flour, Parmesan, half the minced garlic, half the parsley, 1/2 teaspoon salt, and a few grinds of black pepper. Mix gently with a fork or your hands until just combined. Don’t overwork it.

Form the meatballs: With damp hands, roll the mixture into small meatballs, about 1 to 1.25 inches wide. You should get around 18–22 meatballs.

Sauté the aromatics: Heat oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 3–4 minutes until translucent. Add the remaining garlic and cook 30 seconds until fragrant.

Build the broth: Pour in the broth. Stir in Italian seasoning, red pepper flakes (if using), and lemon zest. Bring to a gentle simmer.

Add the meatballs: Carefully drop the meatballs into the simmering broth. Do not boil vigorously. Simmer uncovered 12–15 minutes, or until the meatballs are cooked through and float.

Add the spinach: Stir in the spinach and simmer 1–2 minutes until wilted. If using frozen spinach, add and simmer a bit longer until heated through.

Finish and season: Stir in the remaining parsley and a squeeze of fresh lemon juice. Taste and adjust with salt and pepper as needed.

Serve: Ladle into bowls and finish with extra Parmesan, a drizzle of olive oil, or more red pepper flakes if you like heat.