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Combine the ground chicken, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine
Scoop about 1 ½ tablespoons at a time and form into meatballs - you'll get about 24 meatballs
Place each meatball onto a plate and set aside
Add 4 cups water and 1 ½ tablespoons chicken stock paste to a large pot or large high-sided skillet
Bring the broth to a boil over high heat
Once the broth is boiling, add the meatballs and keep over high heat until simmering
Turn to medium low, keep at a simmer with a lid on the pot for 35-40 minutes, until the meatballs and rice are cooked through
When the meatballs are cooked through, set aside and make the lemon sauce