In a large soup pot, saute the carrots, zucchini, sliced leeks, and garlic until vegetables are slightly softened.
While the vegetables are sauteing, mix the ground turkey and herbs by hand in a bowl until well blended. Roll the turkey into small meatballs @ 1" diameter (this will make 35-40 meatballs). Bake these in the oven for 15 minutes. Set aside.
When the vegetables have softened slightly, add in the chicken stock and the herbs and seasonings. Simmer until the vegetables are softened to your liking. Chop the spinach leaves and stir into the soup until wilted.
At this point you can either stir the meatballs into the soup, or you can place several meatballs in a bowl and spoon the vegetable soup on top. Either way, Enjoy!