In a pan, sauté 1/2 cup chopped onion in olive oil over medium heat. Once the onion is cooked, mix in the salt and pepper.
Remove the pan from heat and add the ground chicken thighs to the sautéed onion. Mix until the onion is well incorporated.
Form the ground chicken into meatballs about 1 inch in diameter. Then set aside.
In a pot, heat 4 tbsp olive oil over medium heat and sauté the chopped onion, carrot, and celery.
Add the chicken broth and water to the pot and bring it to a boil.
Add the peeled and chopped potatoes to the pot and bring it to a boil once more.
Then add the rice to the pot.
Once the rice is half way done, add in the meatballs. Cook the meatballs over medium high heat for about 15 minutes or until they are cooked through completely.
Add parsley, salt, and pepper. Cook for an additional 3 minutes.