In a large bowl, combine all the meatball ingredients, and mix until well combined. Use a 1-2 tablespoon cookie scoop or your hands to shape the mixture into small balls, about 1 inch in diameter.

Heat a heavy-bottomed pot over medium heat and add a few tablespoon of olive oil. Add half of the meatballs into the pot, making sure not to overcrowd them. Leave enough space between each meatball to allow for even cooking.

Allow the meatballs to brown on one side for about 2-3 minutes. Use tongs or a spatula to carefully turn them to brown on all sides and once browned, set aside to a plate. Repeating with the remaining meatballs and set aside.

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes or until the vegetables are softened. Then add the garlic and cook an additional minute. Pour in the chicken broth and browned meatballs and bring the mixture to a simmer. Add the pasta and for about 10 minutes until pasta is tender.

Remove from the heat and add the chopped spinach or kale and stir until wilted. Taste and adjust seasoning as needed. Serve with parmesan cheese and fresh lemon juice!