Italian Wedding Soup with Turkey Meatballs

Preheat oven to 350 degrees F. Line a sheet pan with parchment paper; set aside. In a large mixing bowl combine panko, fennel seeds, garlic, shallot, 3/4 teaspoon salt, and1/2 teaspoon pepper. Add 1 teaspoon oil, egg, and turkey; mix by hand until just incorporated. Make mini meatballs about 1" or smaller and place on parchment paper. Drizzle with olive oil and bake until golden brown, 15 to 20 minutes. Meanwhile, bring medium pot of water to boil and generously season with salt. Cook pasta according to package directions. In a large stock pot add chicken stock and beans. Bring to a boil and simmer on low. When meatballs are done baking, transfer to stock pot. Drain pasta and add to the soup. Just before serving, add spinach and stir until greens are wilted. Season with pepper and serve immediately.