Make the Meatball Mixture: In a large bowl, combine the ground meat, egg, breadcrumbs, Italian seasoning, Parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix until just combined. Avoid overmixing to keep the meatballs tender.

Scoop and Roll Meatballs: Use a small cookie scoop to portion the mixture into equal-sized balls, about 1 teaspoon each. Roll them between your hands into smooth balls and set aside in a large bowl.

Brown the Meatballs: Heat the olive oil in a large Dutch oven over medium-high heat. Brown the meatballs in batches, turning occasionally until golden brown on all sides. They don’t need to be fully cooked, just seared. Transfer to a plate and set aside.

Sauté the Vegetables: In the same pot, add the onions, carrots, and celery. Cook over medium heat until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Deglaze and Add Stock: Pour in a splash of chicken stock and scrape up any browned bits from the bottom of the pot. Add the remaining stock and bring to a boil. Season with salt and pepper.

Add Meatballs and Pasta: Reduce the heat to a simmer. Add the browned meatballs and the dried acini de pepe pasta. Cover and cook for 10-12 minutes, or until the meatballs are cooked through and the pasta is tender.

Add Spinach and Serve: Stir in the baby spinach and let it wilt for 1-2 minutes. Finish with lemon juice and serve with grated Parmesan cheese and crusty bread.