Roughly chop the chicken & place in a food processor & give it a quick whizz.
Add the dried herbs, garlic powder (or fresh garlic) & some salt & pepper & whizz again to fully combine.
Tip the mixture into a bowl & divide into 16 pieces. Wet your hands & roll each portion into a ball. Place in the fridge for 30 minutes.
Remove the chicken meatballs from the fridge. Brown them slightly in a large frying pan.
In a separate large saucepan, cook mushrooms & spring onions until soft. Add flour & stir. Gradually stir in stock.
Allow to simmer, season with salt & pepper. Add meatballs to the soup & simmer for 15 minutes.
Serve over cooked rice & garnish with fresh parsley.
