In a medium size pot add some chicken pieces (I usually use thighs or breast pieces, I had drumsticks on hand this time) and fill it up with water, leaving about an inch and a half from the top of the pot.
Add in 1 Tbsp of salt.
Boil for 30 mins, drain the bullion into a bowl or another pot, this is what you will be using for the soup. Tip:While your bullion is boiling, you could prepare the rest of the ingredients.
In a small bowl, add in ground chicken, salt, pepper, 1 egg, and 1/2 grated onion.
Boil in a small pot 1 tablespoon of rice, drain, and add to the ground chicken.
Mix well together.
On a pan, add tablespoon of olive oil and sauté the onion and carrot for 5 minutes or until onions become soft.
Add in the can of Italian seasoned tomatoes (this is a easier way to get the Italian tangy taste to the soup, you could use raw chopped tomatoes and add in some minced garlic, herbs and Italian seasoning)
Sauté all together for 1 minute, turn off heat, and stir in handful of freshly chopped dill.
After the bullion is done, add potatoes into the bullion and start boiling
When potatoes have started boiling, with a teaspoon shape the meatballs and add into the boiling bullion. (It is important to have the bullion hot, or your meatballs will fall apart.)
After potatoes are cooked through, add in the vegetable mix you sautéed.
Salt and pepper to taste.
Bring to a boil, then serve!