In a large stock pot, bring the chicken stock to a boil. Then add in the fresh spinach, lemon juice, julianned zucchini, mezzaluna, and black pepper.
Cook for 10 minutes (on medium-high)until the mezzaluna is al dente. Then add in the fresh dill, parsley, and green onions, simmer on low for 5 minutes. Serve and enjoy!