Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then mince or grate garlic.Thinly slice mushrooms. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add chicken, breadcrumbs, half the garlic, 1/4 tsp (1/2 tsp) salt and half the Parmesan to a medium bowl. Season with pepper, then combine.

Heat a large pot over medium heat. When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pot until melted. Add mirepoix and mushrooms. Cook, stirring occasionally, until slightly softened, 3-4 min. Add remaining garlic, then season with pepper. Cook, stirring often, until fragrant, 30 sec.Stir in stock powder and 3 cups (5 1/4 cups) water. Bring to a simmer over medium-high.

Once soup is simmering, using 2 spoons, gently drop 1 tbsp chicken mixture at a time into soup. (NOTE: You should have 10 meatballs for 2 ppl; 20 meatballs for 4 ppl). Bring soup back to a simmer. Once simmering, add zucchini, then reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender and meatballs are cooked through, 8-10 min.\*\*

When soup is almost done, halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Drizzle with 1/2 tbsp (1 tbsp) oil, then sprinkle remaining Parmesan over top. Season with salt and pepper. Broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)

Cut ciabatta into 1-inch-thick strips.When meatballs are done, season with salt and pepper, to taste.

Divide chicken meatball soup between bowls. Serve Parmesan toast soldiers alongside for dipping.