In a bowl beat egg. Mix in bread crumbs, salt and pepper. Mix in ground chicken. With damp hands, shape into 1-inch balls. Bake on lightly greased cookie sheet at 350°F for 15 minutes turning once. Let drain on paper towels.
Meanwhile in Dutch oven heat oil (medium high).
Cook leeks and garlic about 3 minutes or until soft.
Add stock and vegetables, dill and gingerroot and bring to boil.
Reduce heat and simmer for 5 minutes.
Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender.
Remove gingerroot. Taste and adjust seasonings. Garnish each serving with dill (before serving).
Soup can be cooled and frozen in airtight containers up to 2 weeks.