Preheat your over to 375°F (190°C).

You are going to want to cook and partially cool these meatballs before adding them to the soup, so don't even worry about the soup just yet.

Wash and chop the fresh parsley, basil, oregano, and rosemary finely.

In a large mixing bowl, combine the ground turkey, breadcrumbs, chopped fresh parsley, basil, oregano, and rosemary. Using your hands really is the easiest way to mix this. Wetting your hands a bit helps prevent the meat and mixture from sticking to your hands.

Crack the egg into the mixture and add Worcestershire sauce, salt, and pepper according to your taste. Those last three ingredients really compliment the turkey nicely, wild or domestic.

Use your hands or a spoon to thoroughly combine all the ingredients until well mixed. Ensure the mixture is evenly distributed.

Lightly oil your hands to prevent sticking, then shape the mixture into evenly sized meatballs. You can make them small or large, depending on your preference.

Transfer the meatballs to a baking sheet that is greased or lined with parchment paper.

Bake in the preheated oven for 10 minutes. Flip the meatballs onto the other side and bake for another 10 minutes. Roll the meatballs onto the side that is not browned, and cook for an additional 10 minutes, or until the meatballs are cooked through. Time will vary depending on the size of the meatballs. You will rotate the meatballs so many times to ensure they brown nicely all over.

To ensure the meatballs are fully cooked, cut one in half. It should have no pink in the center, and the internal temperature should reach 165°F (74°C).

Once done, remove the meatballs from the oven, setting the sheet on a cooling rack so they can cool down. If the meatballs are too hot when they are added to the soup they will just fall apart.

Wash and dice your white onion, carrot, celery and potato. Place your diced potatoes in cold water to help remove some starch. I like to dice them into very small cubes as I find it makes a nicer texture in the soup overall, but if you prefer a chunkier soup you can dice your vegetables larger. This isn't an exact science.

Wash and chop the fresh basil, parsley, oregano, and rosemary. Fresh really is best. If you have leftover fresh herbs, you can click here to see ways to store and preserve to eliminate waste. You can add a bit of oil to these chopped herbs to make a slurry. While I often use the individual fresh herbs, I will sometimes use an Italian Herb paste that can be found in your local grocery store in the refrigerated vegetable section. Maybe it's there. I don't know if all grocery stores are the same but this is what it looks like. This paste comes in a little tube - it's very potent and handy.

Now that your vegetables and herbs are prepared, grab a large pot and heat up your 2 tablespoons of olive oil. I've used a garlic infused olive oil a few times and it's delicious.

Anyways, once your oil is heated up add your onion and sauté until slightly cooked and fragrant. Scent is taste. Remove the potatoes from the water and dry them with a paper towel. Add your diced carrots, celery and potato to the pot with the onion and oil. Sauté your vegetables until they begin to soften.

Pour in the chicken broth and mix. Add your rice, barley, chopped basil, parsley, oregano, rosemary, and chilli flakes. Bring the mixture to a simmer and let it cook for about 10 minutes.

Pour in the tomato sauce and stir well to combine. Let the soup simmer for an additional 10-15 minutes. Just make sure the barley and rice is cooked before you remove it from the heat.

Stir in the baby spinach and cream. Allow the spinach to wilt and the cream to incorporate into the soup so you don't see those white swirls anymore. Right before serving, sprinkle the shredded parmesan cheese into the soup and mix quickly. Don't over mix.

Taste the soup and adjust the seasoning as needed, adding salt and pepper to taste. Don't burn your tongue.