Add the chicken to a bowl along with the breadcrumbs, parmesan cheese, lemon zest, half of the chopped garlic, and a generous dose of salt and pepper. After mixing just till incorporated, shape the dough into little meatballs.

Add one tablespoon of olive oil to a large stock pot and heat it over medium heat. After browning on both sides, add the meatballs all at once and cook for 8 to 10 minutes. After taking the meatballs out of the pan, arrange them on a platter.

Add the remaining olive oil to the saucepan while it is still on medium heat. Add the onion, celery, and garlic, and sauté for approximately five minutes, or until they are transparent. Season with salt. Return the meatballs to the saucepan.

Stir in the parmesan rind and the broth. Simmer the mixture for a while. Add the lemon juice and frozen spinach and stir. Add the noodles and stir. Cook the pasta, uncovered, stirring often, for approximately ten minutes, or until it's al dente. If necessary, add extra salt and pepper after tasting.

Present the dish in dishes along with fresh lemon zest, lemon wedges, and parmesan cheese.