In a mixing bowl, add ground chicken, chopped herbs, garlic, lemon juice, lemon zest, egg, bread crumbs, and salt and pepper. Use your hands to mix until just combined.

Form into 2-inch meatballs and place on a plate to the side.

In a dutch oven or deep skillet, heat oil over medium heat.

Working in batches, brown meatballs on all sides, turning gently as they cook. Continue to cook until they reach an internal temperature of 165 degrees. This should take around 10 minutes.

Once cooked, place meatballs on a clean plate to the side.

To the same pot, add chicken stock and scrap up any bits that are stuck to the bottom.

Add in tomatoes and bring to a simmer. Once the stock is simmering, add dry pastina and stir. Cover and simmer until pasta is cooked through and has soaked up the majority of the broth, about 15 minutes.

Add heavy cream, parmesan cheese, and chopped spinach and stir to combine and wilt the spinach leaves.

Serve pasta with meatballs and top with feta and more fresh herbs, if desired.