Preheat oven to 350ºF. In a bowl, combine all the ingredients for the chicken meatballs except the neutral cooking oil and combine them with your hands, being careful not to over-mix the chicken.

Form the mixture into large tablespoon sized meatballs and set aside.

In a wide, ovenproof sauté pan, heat the neutral cooking oil over medium heat. Once hot, add the meatballs and cook for 2-3 minutes on one side. Flip and transfer to the oven for 10 minutes or until the meatballs are mostly cooked through. Remove the pan from the oven and return it to the stove.

Transfer the meatballs to a bowl.

If the pot seems dry, add another teaspoon or two of neutral cooking oil over medium heat. Add the leeks and onions and cook for 3-4 minutes or until they just begin to soften.

Next, add the mushrooms and cook for 7-10 minutes or until they are well-browned.

After the mushrooms are well-browned, add the butter to the pot. Once it is melted and frothy, add the garlic and carrots and cook for 2-3 minutes more. Season all of the vegetables with salt, pepper, and crushed red pepper to taste.

Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Add the rice and meatballs and bring the broth to a boil. Season to taste with salt, pepper, crushed red pepper. Add 1 teaspoon paprika. Reduce heat and simmer for about 15-20 minutes or until the rice is tender, the carrots are softened, and the meatballs are completely cooked through.

Add the lemon juice to the pot and turn off the heat.

Divide the soup between bowls and pile the meatballs on top. Garnish with freshly minced parsley if desired. Enjoy!