Since my childhood, my favorite soup has always been my mom’s meatball soup. 
Chicken meatballs are simmered in a chicken broth base, with vegetables like carrots, onions, celery; touch of fresh dill and of course our starch is potato makes this soup a hearty meal.
1 1/2 pounds of ground chicken
1 egg
1 Tbsp.  Mayonnaise
Fresh parsley or dill finely chopped -1 Tablespoon
1/2 tsp. fresh ground black pepper
1 cup diced sweet onion
1 cup- diced carrot
1/2 cup chopped celery
3 medium russet potatoes-cubed to 1”
2 cloves of garlic-minced
2 Tbsp. olive oil
1 quart water
1 1/2 quarts chicken broth
1 bay leaf
Salt and pepper to taste
Fresh dill and parsley finely chopped -1 Tablespoon each
1 Tbsp. fresh squeezed lemon juice
Combine ground chicken, egg, parsley, mayonnaise, salt and pepper. Mix until fully combined. Make small balls 1 inch diameter, set aside.
Place a large stockpot over medium heat. Drizzle it with olive oil, add onions and garlic, gently sauté until fragrant, about 3 minutes.
Add carrots and celery, season with salt and black pepper, cook for about 3 minutes.
Pour in chicken broth and water.
Add potatoes and bay leaf.
Bring to boil and reduce heat and simmer for about 5-6 minutes.
Add meatballs and bring to a boil
Add lemon juice and cook for about 12-15 minutes or until meatballs are cooked through. Taste and season with salt and pepper if needed.
Garnish each bowl with spoon of sour cream and fresh dill.
Serve with crusty bread.