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In a large bowl, combine egg, milk, parsley, garlic, breadcrumbs, onion powder, salt, and black pepper. Add ground chicken and mix until parsley is distributed, trying not to overmix.
Shape mixture into 1 tablespoon-sized meatballs and place on a parchment lined baking sheet. Refrigerate until ready to use.
In a medium saucepan, bring salted water to a boil and cook noodles according to package directions until tender. Drain and set aside.
In a large saucepan, heat olive oil over medium-high heat. Add carrots, celery, and onion, cooking until partly tender, about 6 minutes.
Add 4 cups of broth and bring to a simmer. Carefully add chilled meatballs one at a time and bring broth back to a simmer. Simmer meatballs for 10 minutes, checking for doneness.
If needed, add more broth to the soup. Taste and adjust seasoning with salt and pepper.
To serve, spoon cooked noodles into bowls and ladle broth and meatballs over them. Finish with chopped herbs.