Step 1

In a bowl, combine the chicken with the breadcrumbs, parmesan cheese, half of the minced garlic, lemon zest and a big pinch of salt and pepper. Mix until just combined, then form the mixture into mini meatballs.

Step 2

Heat a large stock pot over medium heat and add 1 tablespoon of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate.

Step 3

Keep the pot over medium heat and add the remaining olive oil. Stir in the onion, celery and garlic with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot.

Step 4

Add in the broth and the parmesan rind. Bring the mixture to a simmer. Stir in the frozen spinach and lemon juice. Stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper as needed.

Step 5

Serve in bowls and serve with parmesan, lemon wedges and fresh lemon zest.