In a bowl, combine the ingredients for the meatballs and mix gently with your hands. If the meatballs seem too wet, add a bit more panko in 1/4 cup increments until the mixture becomes easy to work with. Do not add too much panko and do not over-mix the chicken. Transfer to the fridge until needed. Note: If desired, fry up a teaspoon of the mixture to ensure the meat is seasoned correctly.

In a wide pot, heat the extra virgin olive oil over medium heat. Add the onion and cook for 5-7 minutes until it begins to turn golden brown.

Add the leeks and cook an additional 5-7 minutes or until they just begin to soften. Season with salt and pepper.

Melt the butter into the aromatics and add the potatoes. Cook for 5 minutes and season with salt and pepper.

Pour in the water and diced tomatoes and bring to a boil. Reduce heat and add the parmesan rinds, salt, pepper, thyme, and crushed red pepper. Reduce heat and simmer for 15 minutes or until the potatoes begin to soften. Taste and season to your preference.

While the broth is simmering, gently form the chicken mixture into tablespoon-sized meatballs. You should have about 18 meatballs.

After the broth has simmered, gently drop the meatballs into the broth. Cover and cook an additional 15 minutes or until the meatballs are cooked through and the potatoes are fork-tender.

Remove and discard the softened parmesan rinds. Taste and season the tomato-leek soup with chicken meatballs to your preferences. Turn off the heat.

Ladle the broth and potatoes into bowls and arrange the meatballs on top. Drizzle with extra virgin olive oil and garnish with more grated parmesan cheese and freshly chopped parsley, if desired. Enjoy!