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Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with aluminum foil, and set aside.
In a mixing bowl, combine all the ingredients for the meatballs. Form the mixture into small meatballs using a 1-tablespoon measure or a small ice cream scoop.
Arrange the meatballs on the prpaerd sheet pan, and bake for 8 minutes or until they reach an internal temperature of 160 degrees Fahrenheit. Set aside.
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, onion, and celery, and sauté for about 4 minutes or until the vegetables begin to soften. Stir in the garlic, and cook for an additional minute.
Gradually pour in the salt, black pepper, Italian seasoning, and chicken broth. Bring the mixture to a boil.
Reduce the heat to a gentle simmer, and add the Ditalini pasta. Cover, and cook for 8 minutes or until the pasta is tender.
Add the baby spinach and cook for 1 minute until it wilts. Then, introduce the meatballs, and cook for an additional 2 minutes or until the meatballs are heated through.
Remove the pot from the heat, and stir in the fresh lemon juice.
Store in an airtight container in the fridge for up to 3 days.