Step 1

To make the meatballs, whiz basil and parsley in a food processor until finely chopped. Add chicken, eggwhite, half the grated garlic and half the onion, and pulse until just combined. Leave mixture in bowl and chill until required.

Step 2

Place oil and remaining garlic and onion in a saucepan over high heat and cook, stirring, for 2 minutes or until onion begins to soften. Stir through tomatoes and stock, and remove from heat. Using a stick blender, whiz tomato mixture until smooth. Return pan to high heat.

Step 3

Meanwhile, with wet hands, roll tablespoon-sized balls of chicken mixture into meatballs and add to soup. With soup at a simmer, swirl pan, then cover and cook, carefully stirring twice, for 8 minutes or until meatballs are cooked through.

Step 4

Divide soup among bowls, scatter with parmesan and extra basil leaves, and drizzle with extra oil to serve.