Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, add the ground chicken, onion powder, garlic powder, dried parsley, salt, bread crumbs, parmesan cheese, and egg. Using your hands or a fork, gently mix until everything is well incorporated.

Roll the chicken mixture into 1-tablespoon balls, placing them onto the baking sheet once formed, until all of the chicken is used and you have about 40 mini meatballs.

Transfer the baking sheet to the oven to bake for 15-20 minutes until the meatballs are cooked through to an internal temperature of 165°F and golden brown.

While the meatballs are cooking, warm the olive oil in a large pot or Dutch oven on medium heat.

Add the onion, carrots, and celery and cook for 3-4 minutes until tender. Add the garlic and salt and cook for an additional minute until fragrant.

Pour in the broth and water and bring to a boil. Then add pasta and cook as per package directions until al dente. If the pasta is cooked before the meatballs are ready, reduce the heat to a simmer.

When the meatballs are cooked, add the meatballs and spinach to the pot, giving everything a good stir, and simmer for an additional 5 minutes until the spinach is wilted. Taste and adjust seasoning with additional salt and pepper as needed.

The soup can be served immediately with a sprinkle of freshly grated parmesan cheese or cool and stored in the fridge for up to 5 days or in the freezer for up to 3 months.