In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, dried Italian herbs, minced garlic, beaten egg, salt, and pepper. Mix until just combined without overmixing.
Shape the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for 3-4 minutes, turning gently to brown all sides. Remove and set aside.
Add the orzo to the skillet and stir in the leftover oil and browned bits for 1 minute to toast slightly. Pour in 3 cups of chicken broth and bring to a gentle boil.
Add the halved cherry tomatoes, season with salt and pepper, cover with lid, and simmer for 8 minutes until orzo is tender and broth mostly absorbed.
Return the browned meatballs to the skillet, nestle into the orzo, scatter the spinach over the top, cover again, and cook for 1-2 minutes until spinach wilts and meatballs cook through.
Remove skillet from heat, garnish with fresh basil leaves, and serve immediately.
