1.Lightly spray a medium saucepan with oil; cook onion, carrot and half the garlic, over medium heat, for 5 minutes or until onion is tender.
2.Add tomatoes and stock; bring to the boil. Reduce to a simmer; cook soup for 20 minutes or until carrots are tender. Remove from heat; stand for 10 minutes, then blend or process until almost smooth. Season to taste.
3.Meanwhile, combine chicken, basil, remaining garlic, egg white and breadcrumbs in a medium bowl. Roll 2 level teaspoons of the mince mixture into balls. Heat a lightly oiled non-stick frying pan; cook meatballs, over medium heat, for 8 minutes or until browned all over and cooked through.
4.Return soup to pan, add meatballs; cook, over low heat, until heated through. Top soup with yoghurt and a squeeze of lime; sprinkle with extra basil leaves. Serve with toast.
Try adding other herbs to the meatballs such as oregano, thyme or sage. Uncooked meatballs can be frozen for up to three months. Wrap in plastic and place in an airtight container. If you like, serve soup with a slice of toasted wholegrain bread, rather than the multigrain.