• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add chicken meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
• Add remaining 1 tablespoon olive oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
• Stir in chicken stock and bay leaves; bring to a boil.
• Stir in ditalini, thyme, rosemary and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 9-12 minutes.
• Stir in spinach, lemon juice and parsley until spinach has wilted, about 2 minutes; season with salt and pepper, to taste.
• Serve immediately, garnished with Parmesan, if desired.

For the chicken meatballs

• In a large bowl, combine ground chicken, chicken sausage, Panko, Parmesan, egg, oregano, basil, parsley and garlic powder; season with salt and pepper, to taste.
• Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.