• Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
• Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, using a whisk or fork, blend the egg with the meatball spice blend, almond meal, and half the parsley. Add the chicken, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

In a large sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Using a slotted spoon, transfer the meatballs to a plate. Add more oil between batches if needed. Do not clean the pan.
While the meatballs brown, prepare the remaining ingredients.

• Finely chop, press, or grate enough garlic to measure 2 teaspoons [4 tsp].
• Rinse the white beans.

In the same pot used for the meatballs, add the mirepoix and cook over medium-high heat, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garlic and tomatoes and cook until fragrant, about 30 seconds. Add the meatballs, white beans, vegetable broth, and ½ cup [1 cup] water. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the meatballs are cooked through and the liquid has thickened slightly, 5 to 7 minutes. Stir in the peas and cook until warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the minestrone and meatballs to individual bowls, garnish with the remaining parsley, and serve.