In a food processor, finely chop one onion, and combine it with an egg, salt, and pepper. Pulse until smooth, then transfer to a bowl. Add ground turkey and mix by hand until just combined. Shape into 1 inch meatballs.

Heat olive oil in a Dutch oven over medium heat. Add the meatballs in a single layer and sear for 3-4 minutes until golden brown. Remove and set aside.

In the same pot, sauté chopped carrots and celery for 4-5 minutes. Pour in broth and bring to a gentle boil.

Add diced potatoes and return browned meatballs to the pot. Stir in short pasta, bay leaves, and additional salt and pepper. Cover and simmer for about 12 minutes.

After simmering, turn off heat and let sit covered for 10 minutes. Stir in fresh herbs before serving.