Meatballs: Add all the meatball ingredients except the ground chicken in a bowl. Use a fork to mix everything together. Add the ground chicken to the bowl and mix using a spatula until *just* combined. Don't overwork the meat here. Shape a 1/2 tablespoon of meatball mixture into a ball between your palms and place on a plate. Repeat with the remaining mixture.

Sear The Meatballs: this is an optional step but it does as more flavor to the soup. Heat a large, nonstick skillet over medium heat, add 1 teaspoon of the oil to the skillet and 1/3 of the prepared meatballs and let them sear for 1-2 minutes (flipping as needed to sear all sides). You don't want to cook the meatballs, just develop color. Place on a large plate, set aside.

Prepare the soup: Heat the remaining tablespoon of olive oil in a large stockpot or Dutch oven over medium-high heat. Add the mirepoix and saute the veggies for 4-5 minutes or until the veggies soften a bit, add the garlic during the last 30 seconds and stir until fragrant. Add the chicken broth along with a cup of water and allow the soup to come to a boil before adding in the pasta. My pasta box said 9 minutes total. During the last 5 minutes or your pastas cooking time, gently add the meatballs to the soup. To help regain a simmer quickly, kick the heat up to high. Test the pasta for doneness, then turn off the heat, stir in the baby spinach and lemon zest. Taste for seasonings and adjust salt and pepper to taste. Serve warm.