In a large bowl, combine ground turkey, chicken sausage, breadcrumbs, grated parmesan cheese, egg, parsley, garlic powder, salt and pepper. Mix until combined. Form into 1" meatballs and set aside.
Heat oil in a large pot or dutch oven over medium heat. Add carrots, celery, and onion. Stirring occasionally, cook about 4-5 minutes until tender. Add garlic and cook for 1 more minute until fragrant.
Stir in the chicken broth, bay leaf, and thyme. Increase the heat to bring to a boil. Once boiling, gently drop in the turkey meatballs. Simmer for 4-5 minutes.
Add in the acini di pepe pasta and simmer for 10 minutes. Remove the bay leaf. Stir in the baby spinach, parsley, and lemon juice. Cook 2 more minutes until spinach is wilted.