In a mixing bowl, combine all the meatball ingredients except the ground chicken and breadcrumbs and whisk until combined.
Add the chicken, working it in with your hands until just combined. Do not overwork the meat.
Next, add the breadcrumbs. If the mixture seems too wet, add a few more sprinkles of breadcrumbs until they can be formed into meatballs without falling apart.
Once combined, gently form the chicken into tablespoon-sized meatballs and drop them into the hot broth as you make them. Note: Do not over-roll the meatballs in your hands or else the meat can become tough. It's okay if the meatballs are a bit raggedy. Also, be careful that the meatballs have enough room so they don't stick to the other meatballs in the pot.
Bring the broth back to a boil and then reduce heat and simmer, covered, for 15 minutes or until the meatballs are cooked through.