For the meatballs: In a large bowl mix the ground turkey sausage, gluten free bread crumbs, egg, and milk. Mix by hand until the mixture is very smooth.
Place a large 6-8 quart soup pot over medium heat. Add the oil, chopped onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes, to soften the vegetables.
Add the dill, parsley, and chicken broth. Bring to a simmer.
While the soup is heating, roll the meat into small tight 1 inch balls. Once the soup starts to simmer, add in the meatballs, 3-5 at a time, stirring so they don’t stick to the bottom.
After all the meatballs are in the soup, simmer an additional 5 minutes. Then stir in the gluten free pasta, spinach, lemon juice, and crushed red pepper. Simmer the pasta 6-8 minutes, or according to the package instructions.
Taste, salt and pepper as needed. Serve warm with a sprinkling of parmesan cheese.
Gluten Free pasta does not hold up in liquid very long. It will need to be eaten right away. If not gluten free, use standard bread crumbs and pasta, so the soup can be enjoyed as leftovers.