Combine ground chicken, bread crumbs, parmesan, egg, garlic powder, parsley, 1 teaspoon salt, and pepper in a mixing bowl. Shape into ¾ inch meatballs and arrange in a lined 9x13 baking dish. Bake for 30 minutes.
Cook carrot, onion, and celery with olive oil in the base of a stock pot over medium heat for 6 minutes.
Add broth, white wine, and 2 teaspoons salt. Increase heat to high and bring to a boil.
Once boiling, add pasta and cook for 6 minutes.
Add meatballs and cook for 1 minute.
Add spinach and cook for 1 more minute.
Serve topped with parmesan.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/10/29/chicken-meatball-soup/