In a bowl, combine the minced chicken with finely diced onion, optional sliver of garlic, soy sauce, white pepper, paprika, rosemary, optional sumac, and rice flour. Mix thoroughly using a spoon until evenly combined.

Use a soup spoon to scoop a portion of the mixture and roll into a ball with your hands. Repeat until all chicken is formed into meatballs.

Heat a pan with a little olive or avocado oil. Shallow-fry the meatballs to brown one side (about 1–2 min), then turn and brown the other side. This helps them hold shape and adds a crust.

Remove the chicken balls and place on kitchen towels to absorb excess oil.

Rinse the pan with a soft sponge and warm water to remove excess oil and bits (no soap).

Fill the clean pan with water up to 3/4 full. Bring to a boil and dissolve in the chicken stock cube.

Add the chicken balls back into the broth. Add a handful of dried kelp. Boil for 8 minutes to cook the meatballs through.