In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix well and form small meatballs.

In a large pot over medium heat, drizzle olive oil and brown the meatballs for about 5–7 minutes. Remove and set aside.

Lower the heat and add onions, carrots, and celery. Cook for about 5 minutes until soft. Add minced garlic and sauté for an additional minute.

Pour in chicken broth and water, stirring to combine. Bring to a gentle simmer.

Gently return the browned meatballs to the pot and simmer uncovered for 10–15 minutes until the meatballs are cooked through.

Stir in pasta and spinach, cooking for 8–10 minutes or until pasta is al dente.

Taste and adjust seasoning before serving.