In a medium bowl, combine turkey, garlic, egg, bread crumbs, 1/2 cup parsley, salt and pepper, and mix well with your hands. Using a teaspoon, form 1-inch meatballs, and refrigerate until ready to use.
In a large saucepan, heat 3 tablespoons of stock over medium heat. Add onion and saute until translucent, about 3 minutes.
Raise heat to medium high, add carrots and remaining stock, and bring to a gentle boil. Add pasta; cook for 5 minutes.
Lower heat to medium, add meatballs, and simmer gently until meatballs are cooked through, about 10 minutes.
Remove from heat, and stir in fennel and remaining parsley.