Dice the onion and chop your celery and carrots

Heat oil in a large pot or dutch oven over medium heat

When the oil is hot add the celery, carrots and onion to the pot along with the salt and peper

Saute until the veggies are they are soft and fragrant - about 7 minutes

Add chicken thighs, water and broth to the pot and bring to a boil

Reduce to a simmer and simmer for 14 minutes uncovered

As the chicken thighs cook some white foam will rise to the top so you can skim that off with a spoon

While the chicken thighs cook prepare the chicken meatballs by combing ground chicken, egg, salt and fresh parsley in a mixing bowl

When the chicken thighs have simmered for 14 minutes, remove from the pot, but keep the water simmering

To make the meatballs, take about 1 heaping  tsp of the chicken meatball mixture and drop each one directly into the simmering broth on the stove. The meatballs will start to rise to the top as they cook

Once you have added all of your meatballs to the simmering pot, shred your chicken thighs and add them back to the pot along with the pastina or pearl cous cous

Continue simmering the soup for about 15 minutes

At this point the pasta should be fully cooked and you can remove the soup from the heat

Top soup with parmesan, lemon zest and parsley and serve!