Freshly grated Parmesan Chopped fresh parsley 1. In a mixing bowl combine the chicken ball ingredients and mix together with your hands until well-combined. Form into balls the size of walnuts. 2. Bring the broth to a full boil, carefully drop in the balls, cover, reduce heat, and simmer for 6 to 7 minutes, or until just tender but not overcooked. 3. Serve the soup hot, garnished with a light sprinkling of Parmesan cheese and freshly chopped parsley. Lean turkey can be substituted for the chicken.