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In a bowl mix together ground chicken, egg, panko, parmesan cheese, basil olive oil, and garlic olive oil. Form the mixture into little ½ inch meatballs.
Heat Meyer Lemon oil in a pot over medium heat. Add in the carrot and onion and sauté until just tender, about 5 minutes. Once vegetables are tender, add in chicken stock and bring to a simmer. Add in the meatballs, endive, and acini de pepe and allow to simmer until everything is cooked, about 10 minutes.
Ladle soup into bowls and top with extra parmesan cheese.
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