In a large mixing bowl, combine ground chicken, bread crumbs, parmesan cheese, egg, minced garlic, chopped onion, salt, and pepper. Mix gently until well combined and shape into 1-inch meatballs.

Heat a tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches and sear for 4-5 minutes until golden brown. Remove from the pot.

In the same pot, add another splash of olive oil and toss in chopped onion, diced carrots, and celery. Sauté for 5-7 minutes until softened.

Pour in chicken broth and water, scraping up browned bits from the pot. Bring to a simmer over medium-high heat.

Add small pasta to the broth and cook for 8-10 minutes or until al dente, stirring occasionally.

Add browned meatballs back into the pot and stir in fresh spinach, cooking until wilted for about 2-3 minutes.

Adjust seasoning with salt and pepper if necessary, then serve warm.