Turn water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
Bake at 400 degrees F (205 degre C) for approximately 15 minutes. Drain on paper towels.
Meanwhile, saute onions and then add garlic in oil until tender/ clear in a large pot. Add this water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 20 to 30 minutes. Add meatballs after 10 minutes.
Place desired amount of cooked noodles in each serving bowl. Ladle soup over to serve.