In a large bowl, combine ground turkey, bread crumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix well and form into small meatballs.

In a large pot or Dutch oven, bring chicken broth to a boil. Add carrots and celery and cook for 5 minutes.

Gently add meatballs to the boiling broth. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through.

Stir in pasta and cook for another 8-10 minutes, or until pasta is tender.

Serve hot and enjoy!