Tip the mixture into a bowl & divide into 16 pieces. I find that the easiest way to do this is to divide it in half, then into quarters etc. until I have 16 portions. It doesn't matter if they are slightly different sizes! Wet your hands so the mixture doesn't stick to them & roll each portion into a ball. Place them on a plate, cover & pop them in the fridge for 30 minutes to firm up.

Remove the chicken meatballs from the fridge. Place a large frying pan over medium heat & add 2 tbsp oil. Add the meatball in batches to just brown them slightly. Place on a plate with some kitchen paper & set aside while you make the soup.

Place a large, deep saucepan over medium heat & add 2 tbsp oil & a small knob of butter. Add the mushrooms & spring onions & cook until soft & the mushrooms darken a little.
Sprinkle over the flour & stir for a couple of minutes. You want to cook the flour out, don't worry if it seems a bit thick & sticky just keep stirring.