Instructions:

1. Using a rice cooker set on high, or on the soup setting, boil water with salt. Add diced potatoes and carrots.
2. To make meatballs, use a food processor to blend onion, garlic and egg until well puréed. Add ground chicken, pepper and salt. Blend until well incorporated.
3. Remove chicken mixture from food processor and place into a bowl. Gather into a ball, pick it up with the palm of your hand and throw it back into the bowl. Repeat the process 4-5 more times. This binds the mixture and prevents the meatballs from falling apart.
4. Wet fingers and palms to form meatballs. Use about one tablespoon per meatball and roll in the palm of your hand, one at a time. Place the meatballs into the simmering soup while making them.
5. Add bay leaf and cook soup for 20-25 minutes longer.
6. Finish soup with parsley, add black pepper, and serve.

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