In a large bowl, combine ground turkey, panko breadcrumbs, egg, 2 tablespoons soy sauce, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 2 tablespoons chopped green onions, and ground white pepper. Mix gently until just combined.
Form the mixture into 1-inch meatballs and set aside.
In a slow cooker, combine chicken broth, sesame oil, 1 tablespoon soy sauce, rice vinegar, 1 teaspoon grated fresh ginger, 2 cloves minced garlic, and the remaining 2 tablespoons chopped green onions. Stir to combine.
Carefully add the turkey meatballs to the slow cooker.
Cover and cook on low for 4 hours, or until the meatballs are cooked through and the broth is flavorful.
About 15 minutes before serving, stir in the baby spinach and cooked vermicelli rice noodles.
In a small bowl, beat the 2 large eggs. Slowly drizzle the beaten eggs into the slow cooker while stirring gently to create egg ribbons.
Season the soup with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and serve hot.