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Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
Meanwhile, add the pork, panko, parsley, egg, garlic, salt, pepper and ½ cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 ½-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well to wilt. Season with salt and pepper to taste.
Divide the soup among 4 bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.