In a large bowl, combine chicken, egg, parsley, matzah meal, salt and pepper.  Roll into 36 small balls and set aside.

Heat 2 tablespoons evoo in a large pot or dutch oven over mediumedium-high.  In two batches, brown meatballs for about 4 to 6 minutes or until nicely brownedon all sides. Remove and set aside.

Add remaining 2 tablespoons evoo and sauté onion, celery, and carrot for 5 minutes or until slightly softened. Add garlic and sauté 2 minutes more.  Return meatballs to pot and add broth. Bring to a boil; then reduce to a simmer and cook 8 to 10 minutes or until vegetables are tender. Stir in spinach and cook 3 to 5 minutes or until wilted.

Divide evenly between 6 bowls.