In a large bowl, mix together the ground chicken , grated onions, garlic , parsley, basil, cheese, egg , bread crumbs, pepper flakes, salt, white and black pepper.
Lightly mix the meatballs with your hands and shape into balls about 28-30 balls – do not over mix. Store covered in refrigerator until needed.
Heat up a cast iron or fry pan over medium heat. Add about 1-2 tablespoons oil , add meatballs and brown for about 3-5 minutes on each side. Meatballs will finish cooking in the soup.
In a large saucepan or dutch oven add about 2 tablespoons oil bring to medium heat.
Add chopped onion, garlic, celery , Italian seasoning and bay leaf. Stir for about 2-3 minutes until translucent. Add flour, stir for another minute.
Whisk in 1/2-1 cup of chicken broth, tomato paste, tomatoes, paprika, Worcestershire sauce and 5 cups chicken broth to the pot; bring to a boil.
Stir in meatballs and carrots; reduce heat and simmer to blend all flavors about 18- 20 minutes.
Throw in basil in the pot, adjust seasonings, sauce consistency with water/stock and salt.
Serve immediately, garnished with parsley and Parmesan, if desired. Serve with cooked pasta or crusty bread ,.