In a bowl, combine the ground chicken with the breadcrumbs, finely grated parmesan, half of the minced garlic, lemon zest, and a generous pinch of salt and pepper. Mix everything until just combined, ensuring you don't overwork the mixture. Gently form the mixture into mini meatballs about one inch in diameter.
Heat a large stock pot over medium heat and add one tablespoon of olive oil. Once hot, add the meatballs in a single layer. It’s important not to crowd the pot, so do this in batches if necessary. Brown them on all sides, which should take about eight to ten minutes. When they’re nicely browned, remove them from the pot and place them on a plate.
With the pot still on medium heat, add the remaining tablespoon of olive oil. Stir in the diced onion, celery, and the remaining minced garlic, along with a pinch of salt. Cook for about five minutes, stirring occasionally, until the vegetables are translucent and fragrant.
Return the browned meatballs to the pot, nestling them among the onion and celery. Pour in the chicken stock and add the parmesan rind. Raise the heat to bring the mixture to a gentle simmer, allowing flavors to meld together.
Once simmering, stir in the frozen spinach and the freshly squeezed lemon juice. This adds a lovely brightness to the soup. Then, add the tiny cut pasta of your choice. Allow the mixture to cook uncovered, stirring often, until the pasta is al dente, which should take about ten minutes.
After the pasta reaches the desired texture, taste and adjust the seasoning with additional salt and pepper as needed. The meatballs should be fully cooked through at this point.
Serve the soup in bowls, garnishing each serving with more grated parmesan, fresh lemon zest, and lemon wedges on the side for an extra pop of flavor. Enjoy this comforting meal with loved ones!
