In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan and 1/2 teaspoon each salt and pepper. Add the turkey and mix until combined. Place the remaining bread crumbs in a shallow bowl. Roll the meat mixture into eighteen 1 1/2-inch balls, then roll in the bread crumb mixture to coat.
In a large nonstick skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 8 minutes. Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed. Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.