Sauté onion and celery in 2 teaspoons of olive oil in a big soup pot until soft.
Add chicken broth. When it starts to boil, add carrots and orzo.
Bring down heat to a medium/low and simmer 5 minutes. Keep an eye on broth, so that it never boils again.
Add bay leaf. Start meatballs.
Sauté onion and garlic in large skillet with 1 teaspoons of olive oil until soft, throw into big mixing bowl.
Add breadcrumbs, cheese, turkey and egg. Get in there with your bare hands and mix.
Roll meatballs into small bite size.
Spray olive oil cooking spray into the skillet the onions were in, and start cooking the balls in batches, as they brown throw them into the broth. Gently -- don't want them splashing you!
Don't worry about them being cooked thru; the broth will take care of that. Let it barely simmer for 15 minutes maybe.
Add salt, and pepper to taste and then serve with grated Parmigiano-Reggiano on top.