Pour water in a large soup pot and bring it to a boil.
Meanwhile, combine the ground chicken, half of the diced onion, minced, the egg, flour or bread crumbs, salt and pepper, then mix well.
Form one-inch meatballs, lay them on a cutting board, and set aside.
Add cubed potatoes and rinsed rice to the boiled water and cook them for ten minutes.
Meanwhile heat olive oil in a pan; add diced onions, grated carrot, and sauté until the onions are soft (about 8 minutes.)
When the potatoes are half-cooked through, add the fried onions and carrots then bring the soup to a boil and carefully throw in the meatballs, one by one.
Add salt and pepper, close the lid, and cook on medium high heat until the meatballs rise to the top.
Remove from the heat, add chopped dill or parsley, and let the pot stand for about 10 minutes with the lid on. This will help all of the flavors to come together.
Serve and enjoy!